The roast rabbit with mashed potatoes and peas is a simple and tasty main course of home cooking made with lean white meat and accompanied by two equally simple side dishes for those who love traditional recipes!
The mashed potatoes are a very tasty preparation suitable for everyone, adults and children alike; it’s essential to use the right type of tuber—very starchy, white-fleshed varieties.
In the refrigerator mashed potatoes keep for 2–3 days if well covered with plastic wrap; you can also reheat them over very low heat with the addition of a little milk if you don’t need them immediately.
The rabbit meat is white and lean and is considered hypoallergenic, so it is rarely a cause of food allergy; it is often used in baby food formulations.
Roast rabbit is a recipe from the Italian tradition, especially in the North, and in particular in Lombardy; it is widespread in Northern Italy and perfect to serve with mashed potatoes and peas.
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ROAST RABBIT WITH MASHED POTATOES AND PEAS
Asi’s cuisine
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE ROAST RABBIT WITH MASHED POTATOES AND PEAS
- 1.8 lbs rabbit, cut into pieces
- 1/2 glass dry white wine
- 1 clove garlic
- to taste chopped sage and rosemary
- as needed vegetable broth
- as needed extra virgin olive oil
- to taste salt and pepper
- 1.1 lbs potatoes
- 1 glass milk (add milk carefully according to the absorbency of the potatoes)
- 1 1/2 tbsp butter
- 1/2 cup Parmigiano Reggiano (grated)
- to taste salt, pepper and nutmeg
- 1 1/2 cups small frozen peas
- 1 onion
- to taste salt and pepper
Tools RECIPE ROAST RABBIT WITH MASHED POTATOES AND PEAS
#ADV
- High-sided casserole
- Peeler
- Non-stick baking pan
Preparation RECIPE ROAST RABBIT WITH MASHED POTATOES AND PEAS
Crush the garlic, chop the aromatic herbs and mix them in a bowl with the white wine and about 2 teaspoons of extra virgin olive oil.
Add the rabbit pieces, seal with plastic wrap and let everything marinate for at least 1 hour in the refrigerator.
Meanwhile, prepare the two sides with potatoes and peas.Boil the potatoes with their skins on, starting from cold water after cleaning them well of any soil.
Chop the onion and put it in a pan with a little extra virgin olive oil.
Cook for 10–15 minutes or so, adding a little hot water if necessary. Season with salt and pepper to taste…
Once the potatoes are cooked, remove the skins while they are still hot and pass them through a potato masher, letting them fall into a pan with the butter, salt, pepper and nutmeg.
Place the pan over moderate heat and pour in the milk little by little, mixing well to form a creamy mashed potato.
Finally, off the heat, add the grated cheese, mix well and keep warm.
After the marinating time, place the rabbit pieces in a baking dish and season with salt and pepper.
Bake in a preheated oven at 356°F, adding extra virgin olive oil, a few sprigs of fresh aromatic herbs and the marinade. Cook for about 40 minutes, adding a little hot broth if necessary.
Be careful to turn the meat during cooking so that it cooks evenly.
When cooked, assemble the plate of roast rabbit with mashed potatoes and peas by adding the two simple and tasty sides.
Enjoy a dish from the Italian tradition made with lean, low-calorie meat!
Annalisa
Tips and notes
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