Today’s recipe is for a meat main course: baked rabbit with potatoes.

A main course that contains all the atmosphere of family lunches of the past, Sunday lunches where everyone would gather at mom and dad’s house to eat together. Those lunches where mom would always prepare a succulent roast chicken, a delicious lasagna, or excellent stewed rabbit.

Baked rabbit with potatoes is a flavorful dish perfect for festive days, such as Easter lunch if you don’t want to eat the classic lamb.

I accompanied this white and lean rabbit meat with tasty and classic baked potatoes and seasoned everything with freshly picked rosemary. Preparing baked rabbit is not difficult, but you need to pay attention to cooking times and temperatures because, being a lean meat, it could become dry.

Now let’s see together, step by step, how to make this recipe.

Ingredients for Baked Rabbit with Potatoes

2.2 lbs rabbit (cut into pieces)
1.75 lbs potatoes
1/4 cup dry white wine
1 clove garlic
2 sprigs rosemary
1 piece butter
to taste olive oil
to taste fine salt
3 leaves sage

Tools

1 Pan
1 Baking Tray
1 Knife
1 Bowl

Let’s Prepare the Baked Rabbit Together

In a non-stick pan or saucepan, place a peeled garlic clove, a sprig of rosemary, sage leaves, and a generous drizzle of olive oil and let it heat. Then add the rabbit pieces and let them brown over high heat.
Let them brown well on one side, then turn and brown on the other to seal the meat. When they are golden on all sides, add salt and the white wine, let all the alcohol evaporate, and continue cooking over medium heat for four to five minutes.
Meanwhile, peel the potatoes and cut them into not too large pieces but of the same size to ensure even cooking. Wash them, drain them, and place them in a bowl. Then add a generous drizzle of olive oil, salt, and a sprig of rosemary and mix well.
Take a baking tray lined with parchment paper, pour the potatoes, and also place the browned rabbit. Drizzle with the cooking juices and place small pieces of butter on the meat. Bake in a preheated oven at 390 degrees Fahrenheit for 40 minutes. If your meat pieces are very large, extend the cooking for another five minutes.
When your baked rabbit with potatoes is ready, serve it hot. But before that, take a picture and post it on social media tagging me (una riccia che pasticcia on Instagram and Facebook) and let me know on what occasion you prepared it.