Italian baked rabbit with green olives & lemon

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• Tina

  01 November 2007

  Tina commented on this recipe

  I live in Lanzarote where rabbit is easy to buy and popular in resturants. After much pressure from my husband I looked up a recipe and used this one.It was easy to make but the lemon was overpowering. I would make again but reduce the quantity of lemons used

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• pennyk

  01 November 2007

  pennyk rated and commented on this recipe

  

  This recipe was very easy to make and delicious. Instead of using the olives i added pumpkin and carrot to make a one pot meal. Next time i would only use one lemon cut into wedges then halved (16 little chunks).

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• Ros

  28 February 2008

  Ros commented on this recipe

  I am cooking this at the moment but cannot find any mention of what to do with the lemon wedges!

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• Ross

  25 April 2008

  Ross rated and commented on this recipe

  

  Take a Moroccan slant on this with a salted preserved lemon (recipe elsewher on this site), washed and pulp removed, then finely sliced. No need then for the fresh lemon garnish, the flavour being more subtle and aromatic.

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• Rhian

  02 August 2008

  Rhian rated and commented on this recipe

  

  When I made I added some carrots and mushrooms. It was a great recipe and it tasted delicious.

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• Chris

  24 November 2008

  Chris rated and commented on this recipe

  

  Lovely! I used only one lemon, following the advice previously, and it was excellent - I can believe that another lemon would have been overdoing it. I had to use dried oregano - no fresh oregano or marjoram available locally. But I shall make sure I have some fresh in the freezer for next time.

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• Belkey

  11 January 2009

  Belkey rated and commented on this recipe

  

  I made this last night for a friend who have never eaten rabbit before & wanted to try it - we all agreed that it was lovely & the sauce delicious. (the recipe does only state to use one lemon in the actual dish, so this is not overpowering).

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• realstove

  27 January 2009

  realstove commented on this recipe

  When do you add the lemon wedges? Or do you serve them seperatly

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• annácska

  14 February 2009

  annácska rated and commented on this recipe

  

  It's easy and really really tasty, my husband also loved it. I served it with polenta. we're great fans of rabbits as we keep them at home, their meat is tender, can be cooked in so many ways. Generally I use it instead of chicken and no one complains around the table!!

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• jeanettemp

  05 March 2009

  jeanettemp commented on this recipe

  Very, very nice. I've made something like this in the past with chicken, but didn't think about trying it with rabbit. I agree with Ross about using salted preserved lemons, too.

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• Sam

  18 April 2009

  Sam rated this recipe

  

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• mr rob

  06 September 2009

  mr rob commented on this recipe

  Ok tried the recipe, great taste, left out the second lemon because i did not know what to do with it. My rabbit was very tasty but a little dry. Have cooked it since but with chicken. can recommend.

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• Brona

  13 December 2009

  Brona commented on this recipe

  Tried this last night. Very dry even though I added a little chicken stock. Also thought it was too lemony for my taste and my husband didn't enjoy it either. Maybe the rabbit I had was tough anyway. Not sure but won't be making again.

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• Yvo

  02 February 2010

  Yvo rated this recipe

  

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• KathrynV

  01 August 2010

  KathrynV rated and commented on this recipe

  

  Delicious! Very simple to cook and fabulous to taste. I have never cooked rabbit before and was slightly wary, but it was so simple and tasted wonderful. Did only use one lemon as suggested and that was quite enough. Would certainly make again.

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• Carolyn

  21 November 2010

  Carolyn commented on this recipe

  I cooked this dish made with the best wild rabbit. I found the combination of lemons,green olives and white wine far to sharp,citrusy and didnt compliment the rabbit. Would make my own adaptions next time.

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• Ana

  10 January 2011

  Ana rated and commented on this recipe

  

  Only used half of the lemons that gave quite a lovely lemony flavour. Used rosemary instead of oregano and worked beautifully also! One recipe to keep and repeat as a winter one-pot.

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• Jennyf

  30 January 2011

  Jennyf rated and commented on this recipe

  

  Far too much lemon...won't use the zest nest time. I love my rabbit...! Lemon overpowered the whole thing...never mind, it was still ok :o)

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• Brit.in.IT.

  07 February 2011

  Brit.in.IT. commented on this recipe

  Winner! I find it also tastes even better the day after you cook it!

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• gabby

  25 April 2011

  gabby commented on this recipe

  Amazing!!! Delicious recipe, i used thyme, parsley and rosemary, instead of lemon i used 1 lime and the juice of it. Added some boullion and cooked it on the stove, you can not taste the lemon, and it was not dry at all, if you know how to cook it right it will be delicious. I am recommending this recipe.

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Ingredients

• 1 rabbit , jointed into 6-8 pieces (ask the butcher to do this)
• olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 4 tbsp chopped parsley
• oregano or marjoram, finely chopped to make 1 tbsp
• 2 lemons , zested and the juice of one, the other cut into wedges
• a handful of green olives , pitted or whole
• 3 potatoes , cut into chunks
• 300ml white wine

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 30 mins

Ingredients

• 1 rabbit , jointed into 6-8 pieces (ask the butcher to do this)
• olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 4 tbsp chopped parsley
• oregano or marjoram, finely chopped to make 1 tbsp
• 2 lemons , zested and the juice of one, the other cut into wedges
• a handful of green olives , pitted or whole
• 3 potatoes , cut into chunks
• 300ml white wine

Per serving

408 kcalories, protein 35.4g, carbohydrate 17g, fat 17.4 g, saturated fat 4.6g, fibre 1.9g, salt 0.57 g

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