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Rabbit with Garlic and Rosemary Served with Bruschetta

Succulent rabbit pieces pan-fried with garlic and rosemary, served alongside garlic-rubbed toasted crusty bread bruschetta.

ItalianMain CourseBruschettaRabbitGennaro Contaldo

Estimated Nutrition

Per Serving Total
Calories 670.6 kcals 2682.4 kcals
Carbohydrates 22.2 grams 88.6 grams
Fat 42.1 grams 168.2 grams
Protein 48.6 grams 194.5 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

GrainsCereals
50
g
Plain Flour
For dusting
3
slice
Bread
Good quality crusty bread
Liquids
150
ml
White Wine
Dry
Meat
1
unit
Rabbit
Chopped into medium-sized chunks on the bone or boneless
NutsSeeds
1
to taste
Salt
For seasoning
1
to taste
Black Pepper
Freshly ground, for seasoning
1
bulb
Garlic
Cloves separated and kept whole with skin on
1
bunch
Rosemary
Large bunch broken in half
3
clove
Garlic
Peeled but left whole for rubbing
OilsFats
150
ml
Extra Virgin Olive Oil
High quality

Steps

  • Season the rabbit chunks with salt and pepper and dust with flour.
  • Heat 150ml of olive oil in a large pan and brown the rabbit until crisp.
  • Add the garlic bulb cloves and rosemary, then cover and cook gently for 30 minutes.
  • Remove the lid, pour in 150ml of white wine, and simmer on high until evaporated.
  • Toast the bread slices and rub them with the peeled garlic cloves.
  • Drizzle the toasted bread with the flavored oil from the pan and serve with the rabbit.