Roast Rabbit with Grapes

Preparation info
  • Serves


    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is lovely to make in autumn when grapes are everywhere. I like to use black and white grapes — you might like to use seedless grapes if you can get them.


  • 1 rabbit
  • 5 tablespoons olive oil
  • 250 ml (9


Cut the rabbit up into about 12 pieces and put in a good-sized bowl with 2 tablespoons of olive oil, the wine, juniper berries, garlic, bay leaves and thyme, and a few good grinds of black pepper. Leave, covered, for an hour or two to marinate, in the fridge if it is a warm day.

Heat the rem