Giovanna's Wine Basted Rabbit

By Janet-2

Recipe is from Villa Gaidello, a farm outside of Modena, Italy. Giovanna was the cook at this farm.

Ingredients

• 2-1/2 to 2-3/4 pound rabbit in one piece
• 1 large clove garlic, split
• 1 stick unsalted butter, at room temperature, or 6 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1-inch sprig fresh rosemary, or 1/2 teaspoon dried rosemary leaves
• 1/4 cup dry white wine
• 3 tablespoons fresh lemon juice
• 3 to 4 sprigs fresh rosemary for garnish

Preparation

Step 1

Preheat oven to 325 degrees. Rinse and dry the rabbit thoroughly. Rub it all over with the split garlic and reserve the garlic. Slather the entire surface of the rabbit with the butter or olive oil.

Place the rabbit in a shallow roasting pan, just large enough to hold it comfortably. Sprinkle on all sides with salt and pepper. Add the garlic and rosemary to the pan.

Slip rabbit into the oven and roast for 30 minutes before pouring the wine and lemon juice over it. Spoon the pan juices over the meat, cover loosely with foil, and continue roasting l hour.

Every 15 minutes give the rabbit a quarter turn and baste with the pan juices. Then turn heat up to 450 degrees and uncover rabbit. Roast another 15 minutes, or until deep golden brown. Baste often with the pan juices to keep meat succulent, and turn once or twice for even coloring.

Serving: Have a serving platter warming. Use poultry shears to cut rabbit into serving pieces. Arrange on the platter with sprigs of rosemary. Drizzle the rabbit with its pan juices, if desired.

Wine Suggestions: Drink a white big in character and body like a Gavi dei Gavi, or Arneis dei Roeri from Piemonte, or a red Dolcetto d'Alba.

Menu Suggestions: Serve the rabbit as at Villa Gaidello, accompanied by wedges of steamed red and yellow peppers, or for casual meals with potato salad dressed with olilve oil and vinegar. In winter the rabbit is good with garlicky mashed potatoes and roast fennel.