il Roasted rabbit it is a great classic of Italian cuisine, a second dish widespread in all regions and in home cooking. Only long cooking is able to enhance the rabbit meat which, in addition to being baked, can also be cooked stewed: think for example of Rabbit alla cacciatora, typical of Central Italy, but which in this recipe has been revisited and proposed in a Sicilian key. It is excellent if stewed, preferably washed down with white wine or some other liquid. There are many variations that enrich the dish: being a very tender type of white meat, it will be delicious by adding olives or tomatoes, diced bacon, or capers. Try this baked rabbit accompanied with potatoes, which give a note of color and make it more appetizing, and with some Polenta: mouth-watering!

Preparazzjoni

1

Take the rabbit and cut it into pieces (this can be done previously by the butcher where the meat was purchased) and wash the rabbit well under running water.

2

Take a pan, heat it over medium-high heat and pour the sunflower oil into it; also add the rabbit pieces, browning them on all sides.

3

Sear the meat for about 5 minutes until it is a nice golden color. Season the rabbit with salt and pepper.

4

Take the garlic, remove its skin and cut it finely with the help of a knife.

5

Lower the heat slightly, add the minced garlic to the rabbit and continue to brown for another 2/3 minutes. Return the heat to medium heat and deglaze the meat with the white wine. Meanwhile, preheat the oven to 170 degrees.

6

Mix the ingredients well in order to dilute all the caramelized juices that have formed at the bottom of the pan; once the wine has evaporated, pour the chicken broth over it.

7

Place the rabbit in a pan, together with the sauce obtained, put it in the oven and cook for about 30 minutes. Halfway through cooking, turn the pieces of meat and add a sprinkling of thyme.

8

At this point, take some broth and pour it into a saucepan. Add the potato starch to thicken the garlic and wine sauce before serving the baked rabbit to the table.

aċċessorji

• Pan kbir
• Sikkina
• kuċċarina
• Folja tal-ħami
• Kazzola żgħira
• Mgħarfa tal-mejda

Għajnuniet u tricks

• Be careful to use sunflower oil as it is great for its high heat point or alternatively olive oil, but not EVO oil.
• Hemm garlic and wine sauce it must be reduced to intensify its flavor; the right consistency should be somewhere in between: neither too thick nor too liquid. Your roasted rabbit in the oven will be delicious!
• Halfway through cooking, if the rabbit seems too dry, add a cup of hot water to not cover, but to continue to enhance the other aromas.
• The technique for softening rabbit meat involves immersing the food for a certain time in a liquid with a high acid content, i.e. vinegar, lemon juice, but also yogurt or wine, with the possible addition of extra virgin olive oil. , salt and flavorings to taste.
• To make the Baked Rabbit even more fragrant, try adding other aromatic herbs such as thyme, sage, rosemary, tarragon or a bay leaf. The intense aroma of Mediterranean aromas that will be released during cooking will make everyone appetite!
• Baked rabbit can be even tastier by adding other spices, such as curry or paprika.
• For a perfect oven cooking of the rabbit, an initial step in the pan is essential to seal the meat so that the juices are not dispersed. And if the meat tends to brown too much during cooking, cover the pan with aluminum foil.

ħażna

Baked rabbit can be stored in the refrigerator għal massimu ta’ ġurnatamagħluqa f'kontenitur mitbuq.