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.

Italian Main Course Bruschetta Rabbit Gennaro Contaldo

Estimated Nutrition

Calories

670.6

kcal / serving

2682.4 kcal total

Carbs

22.2g

per serving

88.6 g total

Fat

42.1g

per serving

168.2 g total

Protein

48.6g

per serving

194.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

Plain Flour

For dusting

slice

Bread

Good quality crusty bread

Liquids

150

White Wine

Dry

Meat

unit

Rabbit

Chopped into medium-sized chunks on the bone or boneless

NutsSeeds

to taste

Salt

For seasoning

to taste

Black Pepper

Freshly ground, for seasoning

bulb

Garlic

Cloves separated and kept whole with skin on

bunch

Rosemary

Large bunch broken in half

clove

Garlic

Peeled but left whole for rubbing

OilsFats

150

Extra Virgin Olive Oil

High quality

Method

Season the rabbit chunks with salt and pepper and dust with flour.

Drizzle the toasted bread with the flavored oil from the pan and serve with the rabbit.

Toast the bread slices and rub them with the peeled garlic cloves.

Remove the lid, pour in 150ml of white wine, and simmer on high until evaporated.

Add the garlic bulb cloves and rosemary, then cover and cook gently for 30 minutes.

Heat 150ml of olive oil in a large pan and brown the rabbit until crisp.