Roasted rabbit with orange and sage
Traditionally fried rabbit is the most comforting dish, however it makes a huge mess of the kitchen. Michael Diacono’s recipe for roasted rabbit with orange and sage puts rabbit back on the menu as all it takes is one dish and much less mess.
Rachel Zammit Cutajar
Roasted rabbit with orange and sage
Ingredients
- 1 while rabbit, chipped into pieces
- Salt and pepper
- 1 orange, juice only
- A few sprigs thyme
- A few sage leaves
- A couple of bay leaves
- 2 cloves garlic
- 1 onion, roughly chopped
- Olive oil
- Handful black olives
- 2 anchovy fillets, chopped
- 2 classes dry white wine
Method
1.Marinate the rabbit in salt, pepper, orange juice, thyme, sage, bay leaves, garlic, onion and olive oil for a couple of hours.
2.Pre-heat the oven to 200C.
3.Add the rabbit mixture to a baking dish.
4.Add the olives and the anchovy fillets and mix through.
5.Add the white wine and roast in the oven for 40 mins.
6.Allow to rest, covered in foil for a few mins and serve with roast potatoes and seasonal veg.
This recipe first appeared on Gourmet Today TV, aired in TVM on 4 February, 2017.
