Ristorante Albergo Lago Verde
Ingredients and quantities

Quantities for 5 people:

  • 1 rabbit, weighing about 1.8kg
  • 800g potatoes
  • 1 glass white wine
  • 2 cloves garlic
  • wild fennel
  • rosemary
  • salt, pepper

Roast suckling pork-style Montefeltro rabbit

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

Clean and wash the rabbit and allow to drain. Finely chop the garlic along with a little rosemary and fennel. Season the inside of the rabbit with the mixture and salt and pepper and tie up with some kitchen string. Season the outside of the rabbit with the same mixture. Place the rabbit in an ovenproof dish with a drop of extra-virgin olive oil. Cook in an oven heated to 180°C.

In the meantime, peel and wash the potatoes and cut into wedges. Season with the remaining garlic, rosemary, salt and pepper. After about 20 minutes, when the rabbit is golden brown, place the potatoes in the oven in another pan.

After another 20 minutes, pour the white wine over the rabbit and allow to evaporate. Remove from the heat, cut the kitchen string and slice.

When ready, remove the potatoes from the oven and serve with the rabbit.

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