There exist as many versions of this dish in Italy as there are regions! Whether wild or farmed, rabbit has delicious meat, which can be compared to that of chicken and veal. I think the flavour of wild rabbit is very distinct, especially when baked or stewed.
Coniglio al Forno
- 1kg (2 1/4lb) wild rabbit on the bone (from 1 or 2 rabbits), prepared for cooking and cut into chunks
- 2 large onions, sliced
- 3 large red and 3 large yellow peppers, deseeded and cut into strips
- 1 kg (2 1/4lb) waxy potatoes, thickly sliced
- 2 sprigs fresh rosemary
- 8 tbsp extra virgin olive oil
- Stock if necessary
- Salt and pepper to taste
- Preheat the oven to 220 C/ 400 F/ Gas 6.
- Wash and dry the rabbit pieces and mix together with the sliced onion, pepper, potatoes, rosemary and olive oil. Season to taste. Place all the ingredients in a large casserole dish, and bake in the preheated oven for 30 minutes. Remove from the oven and stir all the ingredients, making sure to turn the rabbit around so that it browns evenly. Bake for a further 30 minutes, then serve immediately. If towards the end of cooking, you feel it is too dry, add a couple of tablespoons of stock. It is a complete meal in itself, very easy to prepare and cook.