Roast Rabbit with Grapes

Name: Roast Rabbit with Grapes
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 500 g (1 lb 2 oz) black and white grapes; 2 garlic cloves, peeled and squashed with the flat of a knife; 4 thyme sprigs, plus extra, to serve, if you like; 2 bay leaves, torn; about 20 juniper berries, squashed with the flat of a knife; 100 g (3½ oz) pancetta, chopped; 250 ml (9 fl oz/1 cup) white wine; 5 tablespoons olive oil; 1 rabbit; 500 ml (17 fl oz/2 cups) water

Preparation info

Serves
4–6

Difficulty
Medium

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.

Ingredients

1 rabbit
5 tablespoons olive oil
250 ml (9

Europe
Italy
Main course
Mediterranean
Autumn
Gluten-free

Method

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