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Italian baked rabbit with green olives & lemon

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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


Serves 4
Preparation and cooking times
Prep 20 mins


Cook 1 hr 30 mins

Ready in 1 hour 50 mins 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 serving408 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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