Roast sucking pork-style free-range rabbit with potatoes and thyme
Il Ristorante dei Cantoni

Type of recipe: Main courses

Preparation method:

Cut the lemons into quarters and place in a sealed glass jar with some water and salt for about 2 days to marinade. Wash the rabbit thoroughly and cut into pieces weighing about 60g each. Flour, season with the salt and brown in a pan with the olive oil. Place the rabbit in another pan and pour wine over it. Drain and dice the lemons and add to the pan. Place the rabbit in the oven for about 40 minutes. Cut the potatoes and cook in a pan with some olive oil and seasoned salt. Place the rabbit, potatoes and a few sprigs of thyme in a small pan and return to the oven for a further 10 minutes until cooked through.

Preparation method:

Cut the lemons into quarters and place in a sealed glass jar with some water and salt for about 2 days to marinade. Wash the rabbit thoroughly and cut into pieces weighing about 60g each. Flour, season with the salt and brown in a pan with the olive oil. Place the rabbit in another pan and pour wine over it. Drain and dice the lemons and add to the pan. Place the rabbit in the oven for about 40 minutes. Cut the potatoes and cook in a pan with some olive oil and seasoned salt. Place the rabbit, potatoes and a few sprigs of thyme in a small pan and return to the oven for a further 10 minutes until cooked through.