Serves: 4
Total Calories: 228
1 Rinse the rabbit pieces and pat dry with paper towels. In a large skillet, heat two tablespoons of the oil over medium heat. Add the rabbit, onion and parsley. Cook, turning the pieces occasionally, until lightly browned, about 15 minutes. Add the wine and cook 5 minutes more. Sprinkle with salt and pepper.
2 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a roasting pan large enough to hold all of the ingredients in a single layer.
3 Scatter the potatoes in the pan and toss them with the remaining 2 tablespoons oil. Add the contents of the skillet to the pan, tucking the rabbit pieces around the potatoes. Add the water. Sprinkle with the oregano and salt and pepper. Cover the pan with aluminum foil. Roast 30 minutes. Uncover and cook 20 minutes more or until the potatoes are tender.
4 Transfer to a serving platter. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Rabbit with Potatoes recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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