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Rabbit with potatoes, onions and ham

by Ada Parisi
10553 views 5 min read

If you like the rabbit you must try this recipe. Oven-baked rabbit with Rosemary, Ham, onions and potatoes. A nice alternative to the sweet and sour rabbit. Easy and quick to prepare, the secret is to marinate the rabbit with wine and spices, then Brown first in the Pan and finish cooking in the oven: the meat is juicy and tender and the gravy shrinks softening potatoes and onions. In photos, Unfortunately, does not make a great time, but I assure you it's a goodness. If you like the rabbit try traditional Sicilian recipe, the sweet and sour rabbit, with olives, Onion and tomato or that the sarda, stew with olives.

Ingredients for 4 people:

  • 1,5 kilograms of rabbit, cut into pieces
  • 5 medium yellow-fleshed potatoes
  • 4 medium white onions
  • 100 grams of ham into thick slices
  • 8 Tablespoons extra virgin olive oil
  • salt and pepper
  • Fresh Rosemary as required
  • 2 glasses of red wine
  • a clove
  • a pinch of cinnamon

Wash the rabbit, rub it with coarse salt and put it in a pan for at least 3 hours to marinate with red wine, Rosemary, cinnamon, onions cut into quarters and the clove. Meanwhile, wash and peel the potatoes, then cut into slices not too small, FRY in 4 tablespoons oil and, When are golden, put them aside. After the time of the pickling, drain well the rabbit from the marinade (you have to keep) and FRY all pieces in a pan that you can then go into the oven (If you haven't changed the container), taking care to Brown it evenly on all sides.

Preheat oven to 200 degrees and place the rabbit pieces into the Pan, covering all the marinade that you have saved. Do the ham into small cubes not too small and add to rabbit and put into the Pan you browned the potatoes previously. Salt and pepper the whole, Add some more’ fresh rosemary and bake for 25-30 minutes, Turning the rabbit from time to time.

Before turning out the rabbit to make sure it's well cooked and the potatoes are tender. Put on a platter the rabbit with potatoes and onions and thicken, If necessary, on the heat for a few minutes the gravy. Then pour the sauce on rabbit and serve immediately.

THE PAIRING: Is’ a spicy dish, succulent and strong. We choose Red Seligo, a blend of Nero d'Avola and Syrah produced by cantina siciliana Settesoli. This red (alcoholic strength: 13,5%) It is characterized by scents of ripe cherry and strawberry, its taste is balanced, with pleasant sensations of astringency.

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2 comments

Valentina December 27, 2013 - 10:29

Hi Ada, How are you? :) Non mangio coniglio ma questo piatto è invitantissimo, good as always! I embrace you strong, happy holidays :) <3

Reply
Sicilians creative in the kitchen December 27, 2013 - 12:43

Dear Vale, you hug too! Happy holidays!!!!

Reply

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