skish
IT

Roast rabbit with sweet potatoes and red onion

An autumn-coloured tray with rosemary and garlic.

  • 55 min
  • 1 serving
  • Italian cuisine
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Roast rabbit with sweet potatoes and red onion

Per serving

Calories
480 kcal
Protein
35.7 g
Carbohydrates
40.7 g
Fat
19.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rabbit160 g
  • Sweet potatoes160 g
  • Red onion80 g
  • Rosemaryto taste
  • Garlic1 clove
  • Extra virgin olive oil10 g
  • Saltto taste
  • Black pepperto taste

In season: October – February

Method

  1. Preheat a conventional oven to 190 °C. Chop the garlic clove and the rosemary needles.
  2. In a bowl rub the rabbit pieces with the rosemary, garlic, salt, pepper and half the oil.
  3. Peel the sweet potatoes and cut them into wedges about 2 cm thick; peel the red onion and cut it into wedges, keeping the root attached so they hold together. Toss the vegetables with the remaining oil and a pinch of salt.
  4. Spread everything in a single layer in a baking dish and roast for 45 minutes, turning halfway, until the rabbit is golden and the sweet potatoes are soft and caramelised at the edges.
  5. Serve hot with the juices from the dish.

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