Italian baked rabbit with green olives & lemon

Recipe uploaded by

olive magazine

4 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Heat the oven to 180C/fan 160C/gas 4. Brown the rabbit pieces in a little olive oil in a large ovenproof casserole then remove. Tip in a little more oil, add the onion and fry over a low heat for a couple of minutes. Add the garlic, 2 tbsp parsley and the oregano or marjoram. Cook until an aromatic paste, then return the rabbit to the casserole.
2. Stir in the lemon zest and juice, the olives, potatoes and wine. Bring to the boil and season well. Cover with a lid and bake for 1 hour, remove the lid and bake for a further 30 minutes to reduce the sauce a little. Stir in the remaining parsley.

Per serving

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

Latest comments and suggestions

• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4126/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook min 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.