12. May, 2017

Oven baked rabbit with potatoes and salad


I had not done a rabbit meal in a while, and today I wanted to try a recipe that my aunt Fernanda used to do . Besides being one of the so-called white meats, which are the ones that we should consume more, it is very much to the liking of my family. So today , I made this roasted rabbit, with potatoes, the rabbit cannot bake too much because it could turn out very dry. and has to be well seasoned.  I prefer the small rabbits because the meat when roasted is not so dry. I must say that It was worth doing it, the result was very good and Luisa and I loved it. I hope you also enjoy.



1 rabbit weighing about 1,250 kg  cleaned and cut into pieces

8 small potatoes (with jacket)
2 onions roughly chopped 
2 cloves of garlic cut in thin slices
2,5 dl white wine 
2 bay leaves 

fresh parsley, roughly chopped
fresh thyme 
1 dl olive oil  
salt to taste 
pepper to taste


1: Cut the rabbit into pieces and season with salt, pepper, crushed garlic, bay leaf and white wine and leave in this seasoning for a 2 hours.

2: Remove the rabbit from the marinade and place it on a tray .

3:Peel the onions and cut them to the sides and arrange in the tray next to the rabbit,

4: Place the potatoes cut into thickslices  in between the rabbit pieces.

5: Empty the olive oil and the marinade mixture (where the rabbit has been seasoning) together with the chopped parsley over the rabbit and potatoes. 

6: Bake in a oven  at 180 degrees C for about one hour and 20 minutes, turning the pieces from time to time, until well browned.

 Arugula and Tomato Salad


  • 4  medium tomatoes, cut in quaters
  • Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 300 grams fresh baby arugula
  • 2 tablespoons fresh parsley, roughly chopped


In a small bowl, combine the tomatoes and a healthy pinch of salt. Toss well to coat. Add the freshly ground pepper, lemon zest, lemon juice. Toss to combine. Let stand for 10 minutes, stirring occasionally, until tomatoes begin to macerate and release their juice. 

Place the arugula in large bowl and sprinkle in the parsley. Spoon out the tomatoes from the dressing and add them to the greens, tossing everything lightly. Add the dressing by the spoonful, to taste, until the arugula is lightly dressed. Re-season with salt and pepper, to taste.