Roasted Rabbit with Mashed Potatoes and Peas is an easy and simple main course with equally simple side dishes for those who enjoy traditional recipes! The mashed potatoes are a very tasty preparation suitable for everyone, both young and old, for which it is essential to use the right variety of tuber, those that are very floury and white-fleshed.
In the refrigerator, mashed potatoes keep for 2/3 days well protected with plastic wrap; you can also reheat them over very low heat with a little milk if you don’t need them right away.
The meat of rabbit is white and lean and is considered hypoallergenic, so it is almost never the subject of food allergies, so much so that it is often used in the formulation of baby food.
Roasted Rabbit is a traditional Italian dish, especially in the North, specifically in Lombardy. Instead of adding wine during cooking, it is the marinade with aromatic herbs that tenderizes the rabbit meat, making it very tasty, despite its extreme simplicity of cooking and added seasonings.
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ROASTED RABBIT WITH MASHED POTATOES AND PEAS
The kitchen of asi
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for ROASTED RABBIT WITH MASHED POTATOES AND PEAS
- 1.76 lbs rabbit in pieces
- 1/2 cup Dry white wine
- 1 clove garlic
- to taste chopped sage and rosemary
- to taste vegetable broth
- to taste Extra virgin olive oil
- to taste salt and pepper
- 1.1 lbs Potatoes
- 1 cup Milk (Adjust the milk carefully according to the absorption of the potatoes)
- 1.4 tbsp Butter
- 1.8 oz Parmesan cheese (grated)
- to taste salt, pepper, and nutmeg
- 8.8 oz frozen fine peas
- 1 onion
- to taste salt and pepper
Tools for ROASTED RABBIT WITH MASHED POTATOES AND PEAS
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- High-edged casserole
- Peeler
- Non-stick baking tray
Preparation for ROASTED RABBIT WITH MASHED POTATOES AND PEAS
Crush the garlic, chop the aromatic herbs and mix them in a bowl with the dry white wine and 2/3 tablespoons of EVO oil.
Add the rabbit pieces, seal with plastic wrap, and let marinate in the fridge for at least 1 hour.
In the meantime, prepare the two side dishes with potatoes and peas.
Boil the potatoes with the skin starting from cold water after cleaning them well from the soil.
Chop the onion and place it in a pan with a little extra virgin olive oil.
Cook them for about 10/15 minutes adding a little hot water if needed. Adjust salt and pepper to taste…
Once the potatoes are cooked, remove the skin while they are still hot and pass them through a potato masher into a pan with the butter, salt, pepper, and nutmeg.
Place the casserole on medium heat and gradually add the milk, mixing well to form a creamy mashed potato.
Lastly, off the heat, add the grated cheese mixing well and keeping warm aside.
After the marinating time, place the rabbit pieces in a baking tray adjusting for salt and pepper.
Bake in a preheated oven at 356°F adding EVO oil, some fresh aromatic herb sprigs, and the marinade, cooking for about 40 minutes, adding a little hot broth if needed.
Make sure to turn the meat during cooking to cook evenly.
Once cooked, compose the plate of roasted rabbit with mashed potatoes adding the two simple and tasty side dishes.
Enjoy a dish of Italian tradition with lean and low-calorie meat!
Annalisa
Advice and Notes
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