Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Roast Rabbit with Herbs and Potatoes
Tender roast rabbit infused with aromatic herbs, juniper and white wine — a rustic yet elegant Sicilian classic perfect for any season.
🛒 Ingredients
- ✓ 1 kg rabbit, cut into pieces
- ✓ 800 g potatoes
- ✓ 150 g vegetable stock
- ✓ 50 g white wine
- ✓ 4 sprigs rosemary
- ✓ 2 sprigs thyme
- ✓ 2–3 juniper berries
- ✓ 1 garlic clove
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Roast rabbit is one of Sicily’s most comforting, time-honoured dishes — a simple preparation that lets the fragrance of local herbs and the delicate flavour of the meat shine through. With its roots deep in the island’s rural cooking, this recipe captures everything that makes Sicilian food so irresistible: honest ingredients, patient heat and a harmony of aromas that fill the kitchen long before the meal is served.
Here, tender pieces of rabbit are quickly browned, then finished in the oven atop golden potatoes scented with rosemary, thyme and juniper. It’s a perfect choice for a leisurely Sunday lunch or a cosy evening meal — light yet satisfying, rustic yet refined, and wonderfully evocative of autumn on the island.
👨🍳 Preparation
- 1
Prepare the vegetable stock.
- 2
Gently sauté a garlic clove and one sprig of rosemary in olive oil over medium-low heat for 2–3 minutes.
- 3
Add the rabbit pieces; brown on both sides for 4–5 minutes and season with salt and pepper.
- 4
Pour in the white wine and let it evaporate. Add half the hot stock and cook for a further 5 minutes.
- 5
Peel and chop the potatoes; toss them with a sprig of rosemary, one of thyme, salt, pepper and 3 tablespoons of olive oil.
- 6
Transfer the potatoes to a large roasting tin. Arrange the rabbit pieces on top and add the remaining stock, the herbs and the juniper berries.
- 7
Roast in a preheated static oven at 200°C for 40 minutes.
- 8
Allow to rest briefly before serving.
💡 Tips and Variations
For a brinier, more Mediterranean finish, scatter a handful of black Taggiasca olives over the potatoes before roasting. If you fancy a more rustic twist, swap the white wine for a light lager — it lends a lovely malty depth.
📦 Storage
- • Store in an airtight container in the fridge for up to 2–3 days.
- • You can freeze the dish well wrapped in cling film.
- • Defrost in the fridge and reheat at 180°C for 15–20 minutes.
🍷 Pairing
Enjoy with a glass of Contea di Sclafani Grillo — its bright fruit and floral notes complement the aromatic herbs and tender rabbit beautifully.
Thank you for cooking along with me! I hope this Sicilian roast rabbit brings warmth, comfort and a touch of island tradition to your table. Buon appetito!
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