The homemade roasted rabbit can be cooked in a pan or in the oven. A traditional recipe for a classic and tender main dish, stewed and delicious.
The homemade rabbit prepared with the ‘dead roast’ technique (a cooking technique that involves closing the pot with the lid as if it were a coffin) is perfect served with potatoes or hot polenta as the Trentino cuisine dictates. A typical dish also in the Bergamasca, Brescia, Ligurian, Tuscan or Venetian cuisine of grandma Benedetta.
SEASONALITY of #rosemary – fresh in the warm season, dry all year round.
RECIPES with rabbit
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Seasonality: All seasons
- Energy 277.95 (Kcal)
- Carbohydrates 0.01 (g) of which sugars 0.01 (g)
- Proteins 33.16 (g)
- Fat 16.37 (g) of which saturated 1.69 (g)of which unsaturated 7.82 (g)
- Fibers 0.01 (g)
- Sodium 435.48 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Grandma’s Classic Roasted Rabbit
- 1 rabbit (about 2.6 lbs)
- 3 tbsps peanut oil
- to taste salt
- to taste rosemary (chopped)
- to taste water
during cooking, you can add some dried and crumbled sage
Tools
- Pan 11-inch with lid
- Ladle
Pan-roasted Rabbit
Cut the rabbit into large pieces (it’s better to have the butcher do it to obtain regular pieces of thighs, shoulders, saddle – back, and vertebrae).
In a casserole, pour the oil and add the rabbit, arranging it in a single compact layer as shown in the photos.
Then sear over high heat with the herbs and salt. The rabbit will release a lot of water. Once it has evaporated, if desired, deglaze with wine.
Then continue cooking by closing the pot with its lid.
If needed, add a little water at a time and turn the rabbit pieces.
Towards the end of cooking and when the liquid has evaporated, the rabbit can be well browned on all sides for coloring.
Halfway through cooking, you can add halved onions.
Serve the pan-roasted rabbit hot with some polenta, some roasted potatoes, and cherry tomatoes.
STORING the roasted rabbit
After cooking the rabbit, let it cool at room temperature for about 30 minutes. Then, place it in an airtight container and store it in the refrigerator. The roasted rabbit can last up to 3-4 days. To consume, slowly reheat it in a pan (or oven) at a low temperature to maintain its tenderness and original flavor.
How to tenderize rabbit meat?
To tenderize rabbit meat, you can marinate it before cooking. Use a marinade based on acidic ingredients like vinegar and/or white wine, which help break down muscle fibers making the meat more tender. Let the rabbit marinate in the refrigerator for at least 3 hours, or preferably overnight, before cooking it well drained from its marinade. This process will help achieve a more tender and juicy rabbit meat.
What to serve with rabbit?
Rabbit pairs well with a variety of side dishes. Among the most common choices are roasted potatoes, cooked vegetables in a pan, grilled vegetables, rice, or a simple mixed salad.
