Coniglio Arrosto con Patate

Roast Rabbit with Potatoes

Rabbit meat is similar to chicken in that it is tender and white. It will usually need some additional flavours to make it more interesting: onion and rosemary are ideal.

Serves 6

1 young rabbit weighing about 1kg (2 1/4 lb) when cleaned, cut into chunks
8 tbsp olive oil
Seasoned plain flour for coating
100ml (3 1/2 fl oz) dry white wine
2 large onions, finely sliced
1.3kg (3 lb) small new potatoes, scrubbed
3 small sprigs fresh rosemary
Salt and pepper to taste

Preheat the oven to 200 C/ 400 F/ Gas 6.

Put the olive oil into a large casserole dish, and heat. Coat the rabbit pieces in seasoned flour, and shake off the excess. Fry in the oil until brown on all sides. Deglaze the pan with the wine, then add the onions, potatoes and rosemary, along with some salt and pepper. Cover, put into the preheated oven, and cook for 30 minutes. Give everything a good stir around, then put back in the oven, uncovered, for 15 minutes or until you see the edges of the potato starting to brown.

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