Italian baked rabbit with green olives & lemon

Italian baked rabbit with green olives & lemon

Rabbit is having a bit of a comeback and makes a good cold-weather casserole, particularly when given an Italian flavour

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook min 1 hr 30 mins

Ready in 1 hour 50 mins

Method

  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

Recipe from olive magazine, January 2005.

Latest comments and suggestions

  • 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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  • 01 November 2007

    pennyk rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • 25 April 2008

    Ross rated and commented on this recipe

    4 stars

    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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  • 02 August 2008

    Rhian rated and commented on this recipe

    5 stars

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

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  • 24 November 2008

    Chris rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook min 1 hr 30 mins

Ready in 1 hour 50 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
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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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