Roast rabbit & Pinot Grigio 2015

Arrosto di coniglio al forno e Pinot Grigio 2015

If you are looking for an easy and quick recipe for roast rabbit then here it is!

Rabbit is a lean, tender and tasty white meat, ideal for healthy low calorie dishes. There are various ways to cook it: whole, in pieces, minced like a ragù, stewed or in salmi, Ligurian or “alla cacciatora” with potatoes or polenta on the side. What we are presenting today is a recipe for roast rabbit to combine with our Pinot Grigio 2015, a structured white wine that goes very well with this type of meat.

How to cook the rabbit

Rabbit is really easy to cook: cut the rabbit into pieces and dip it in a solution of water and white vinegar (in equal parts) for about half an hour, then dry the pieces with kitchen roll and place it in a dish where you have previously put 3 tablespoons of olive oil. Turn the pieces and roll them in the oil, salt and pepper and put a few snips of rosemary and a couple of cloves of crushed garlic here and there.

While the meat is cooking in the oven at 200 °C you must turn it over a few times and sprinkle it with a little white wine. Add a few slices of bacon, for those who are not on a diet and in order to give it more flavour.

It is best to cover the rabbit with oven paper for the first 20 minutes and then leave the meat to cook for the rest of the time without, until it is completely browned.

Pinot Grigio is a great companion

You can use this wine both to simmer and to accompany your roast rabbit. Pinot Grigio is our latest for the Marchesini 2015 vintage. 

What are you waiting for? Come and visit our winery and buy a bottle directly from the cellar.