Coniglio Con Patate - Roast Rabbit & Potatoes

A hearty meal of Roast Rabbit with Potatoe, perfect for those long, dark winter nights! This recipe is featured on our Cooking Holiday in Ravenna as well in our Cooking School in Tuscany Italy. If you have any queries, questions or comments regarding our Ravenna Cookery Courses, or indeed any questions regarding our other courses, please don't hesitate to get in contact with us. Our 2009 Brochure is also available online now if you'd like to order one.

Ingredients
- 1 whole Rabbit in pieces
- 1kg Potatoes (try to use new potatoes if they are in season)
- 4 tablespoons of extra Virgin Olive Oil
- Brine (garlic, sea salt, rosemary, parsley, sage, 3 juniper berries, pepper)
- 150g Bacon Slices

Instructions

• Preheat the oven to 200°
• Rinse and dry the rabbit
• Wash and clean the potatoes and cut them into quite big pieces
• Clean the rosemary, sage, garlic and mince with salt, pepper and juniper berries with the half moon knife
• Cover the rabbit pieces with the bacon slices
• Grease a pirex pan with 4 tablespoons of extra virgin olive oil
• Add the potatoes and the brine to the pan with the garlic and the rosemary and mix gentle
• Place the rabbit in between the potatoes
• Cook for 50 minutes, add white wine bit by bit during cooking time

Flavours Brine recipe can be found here

For further information on Flavours Cooking Holidays in Ravenna, see www.flavoursholidays.co.uk/ravenna-region.htm