Baked Rabbit

Name: Baked Rabbit (Coniglio al Forno)
Cuisine: Italian
Ingredients: 1 kg (2¼ lb) wild rabbit on the bone (from 1 or 2 rabbits), prepared for cooking and cut into chunks; 1 kg (2¼ lb) wild rabbit on the bone (from 1 or 2 rabbits), prepared for cooking and cut into chunks; 2 large onions, sliced; 3 large red and 3 large yellow peppers, seeded and cut into strips; 3 large red and 3 large yellow peppers, seeded and cut into strips; 1 kg (2¼ lb) waxy potatoes, thickly sliced; 2 sprigs fresh rosemary; 8 tbsp extra virgin olive oil; stock if necessary; salt and pepper to taste; salt and pepper to taste

Coniglio al Forno

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

There exist as many versions of this dish in Italy as there are regions! Whether wild or farmed, rabbit has delicious meat, which can be compared to that of chicken and veal. I think the flavour of wild rabbit is very distinct, especially when baked or stewed.

Ingredients

1 kg (2¼ lb) wild rabbit on the bone (from 1 or 2 rabbits), prepared for cooking and cut into chunks

Europe
Italy
Main course
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6.

Wash and dry the rabbit pieces and mix together with the sliced onion, pepper, potatoes, rosemary and olive oil. Season to taste. Place all the ingredients in a large casserole, and