recipes
Baked rabbit with potatoes and cherry tomatoes
2012-06-04
Ingredients
- 2 tbsp olive oil (PREGO)
- 1 rabbit, cut into 8 pieces
- 100g diced pancetta
- 200ml white wine
- 1 kg potatoes
- Zest of an orange
- 100g raisins
- 200g cherry tomatoes
- 400g tomato polpa (PREGO)
- fresh chopped sage and rosemary
- 3 bay leaves
- 2 cloves garlic, chopped
- fresh seasoning
Method
Pour the olive oil in an oven-proof roasting dish. Add the rabbit pieces to the dish and seal on a moderate flame until browned all over. Add in the garlic, herbs, orange zest and pancetta and cook for further 5 minutes. Pour over the wine and allow evaporate. Next, toss in the potatoes and stir well to coat the potatoes with the all the aromas in the dish. Add the cherry tomatoes and raisins and season with well with salt and pepper. Transfer the dish to the oven at 200`c, and bake the rabbit for approximately 45 minutes, turning the ingredients occasionally to brown all over.
Suggested accompanying wine: DELICATA Medina Syrah D.O.K. Malta
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