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Sicilian sweet and sour rabbit with tuscan potatoes

  • 4servings
  • 30minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, E, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-3 tablespoons olive or sunflower oil

  2. 1 onion , sliced

  3. 1 rabbit , jointed

  4. flour

  5. 300 ml red wine

  6. 1 bay leaf

  7. 1 sprig of rosemary

  8. 1 tbsp sugar

  9. 2 tbsp white wine vinegar

  10. 2 tbsp pine kernels , toasted

  11. 1 tbsp raisins

  12. 2 tbsp black or green olives , pitted and chopped

  13. 800 g new potatoes , boiled and halved

  14. 3-4 clove garlic , crushed

  15. 5 tbsp olive oil

  16. 2-3 sprigs of rosemary

  17. black pepper

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large, deep, heavy-based frying pan. Add the onion and fry until softened and golden.

  2. Roll the rabbit pieces in flour and add to pan. Fry over medium heat until browned on all sides, turning often.

  3. Add the red wine, bay leaf and rosemary. Season with salt and freshly ground pepper. Bring to the boil, reduce heat and simmer for 20 minutes.

  4. Add the sugar, vinegar, pine nuts, raisins and olives. Increase the heat and cook briskly for 1-2 minutes.

  5. Meanwhile, cook the Tuscan potatoes. Preheat the oven to 200ºC/Gas 6/ Place the potato, garlic, olive oil and rosemary in a roasting tin, mixing thoroughly. Season well with salt and freshly ground pepper.

  6. Roast the potatoes for 20 minutes until golden.

  7. Serve the rabbit with the roast potatoes.

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