One-pot rabbit

Method

1. Preheat the oven to 200°C/gas 6.

2. Put the rabbit, aubergine, red pepper, new potatoes, garlic, onion and courgette into a roasting dish in a single layer.

3. Pour over enough olive oil to make everything shiny and then mix everything thoroughly together with your hands.

4. Sprinkle over the thyme, season with sea salt and freshly ground pepper and add in the lemon segments. Mix together again and sprinkle over 50ml of the wine.

5. Roast for about 45 minutes, checking occasionally to make sure everything is not drying out and turning all the vegetables and the rabbit or chicken joints over once to brown evenly. Baste with the remaining wine as necessary.

6. Serve with a green salad and crusty bread to mop up the juices. Can be eaten hot or cold.

Cooks Notes:
Substitute monkfish for a seafood version of the dish.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 Rabbit, (or medium-sized chicken), jointed
1 aubergine, cubed
1 red pepper, seeded and cut into chunks
10 small new potatoes
8 garlic clove, unpeeled
1 large red onion, cut into segments
1 large courgette, cut into chunks
extra virgin olive oil
a small bunch of fresh Thyme
sea salt, and freshly ground pepper
1 lemon, cut into 8
100ml dry white wine
green salad, to serve
crusty bread, to serve

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Real Italian food for real food lovers
Great discounts on cookware