Rabbit meat is very nutritious and easy to digest, and in my opinion, one of the tastiest and most complete preparations that feature it is “baked rabbit with potatoes and peas.”
My recipe does not include sautéing to remove the gamey smell of rabbit meat, but just a brief boil in broth with aromatic herbs. After this, the cooking is completed in the oven with potatoes, peas, tomatoes, and spices.
Light and with the possibility of adding oil halfway through cooking, we get a dish that maximizes taste and lightness.
I am happy to share with you the care I take when cooking for my family, hoping to provide some inspiration for those who, like me, love to eat well, but always prioritize their well-being.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.2 lbs rabbit in pieces
- 1 onion (large)
- 1 large carrot
- 1 celery stalk
- 1 leaf bay leaf
- 1 squeezed lemon
- as needed water (to cover the rabbit)
- blanched rabbit
- 1 onion
- 1.65 lbs potatoes
- 7 oz frozen peas
- 12.7 oz cherry tomatoes (8.1 oz peeled and seedless)
- 8.8 oz tomato puree
- 0.5 cup white wine
- as needed rosemary
- as needed oregano
- as needed salt
- as needed black pepper
- as needed extra virgin olive oil
Tools
- Baking Tray non-stick oven tray 14×10 inches
- Mandoline
Preparation
To prepare the baked rabbit with potatoes and peas, you must first remove the rabbit’s typical smell.
For this purpose, proceed to initially blanch it according to the procedure I indicated in the recipe “roasted rabbit with pre-cooking in vegetable broth“, with the difference of cooking it in broth for a shorter time, about 15 minutes from boiling.
After this time, remove the rabbit from the broth, clearly the obtained broth cannot be used for other purposes and should be discarded.
In a non-stick oven tray (I use 14×10 inches) arrange the onion sliced with the mandoline, potatoes sliced slightly less than 0.4 inches thick, still-frozen peas, and evenly distribute the cleaned and chopped tomatoes and tomato puree on top.
Place the rabbit pieces on top.
Salt, pepper, season everything with oregano and rosemary, add extra virgin olive oil and white wine well scattered throughout.
If preferred, the oil can be added halfway through cooking.
Put in a preheated static oven at 392 degrees Fahrenheit and when the wine has evaporated, add hot water.
Cook everything for about 1 hour and 15 minutes, this depends on the tenderness of the meat and the size of the rabbit pieces.
You must adjust by piercing the thickest pieces with a fork, when the fork easily goes in, the meat is cooked, do the same with the potatoes.
Serve hot and, if desired, a drizzle of raw oil can be added.
If it tends to dry out on top and the meat is not yet tender enough, it will be useful to moisten everything with the drippings, cover with aluminum foil and complete cooking.
Gently turn several times while cooking and when you notice the liquid part is drying too much, add hot water a little at a time.
Keep in mind though that in the end, we should obtain a cooking base that is not too liquid, but also not too thick, with which to enhance the dish.
Storage
In the fridge well-sealed for a couple of days.
In the fridge well-sealed for a couple of days.
Here is a selection of great products useful in the kitchen. Many of these have been purchased and tested by myself. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
