Roast Rabbit with Grapes

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

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
Gluten-free
Mediterranean
Autumn

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