Casa
Martin
Cookbook
Rabbit with Potatoes
Almost any moist recipe for chicken is suitable for rabbit but care must be taken when dry cooking as rabbit has no protective skin and very little natural fat. It responds well to strong flavours and is somehow rather more filling than chicken.
500g Rabbit portions
Juice of half a Lemon
50g Lard
8 small Onions or 8 Spring Onions with most of green removed
2 cloves Garlic
2 medium Tomatoes peeled & chopped
1 Bayleaf
1 sprig Rosemary
200ml Dry White Wine
300g Potatoes peeled and thickly sliced
Chopped Parsley
Season the rabbit with salt pepper and the lemon juice. Leave for 30 mins then fry in lard in casserole until golden brown. Add the onions and cook for 5 minutes. Add the garlic, tomatoes, herbs and wine. Bring to the boil turn down and simmer covered for 45 minutes. Add the potatoes and continue cooking for another 20 mins or so until the potatoes are cooked. Stir in the parsley and serve with salad and dry wine.