Saddle of rabbit with rosemary flavoured potatoes
Try this recipe for sweet and sour saddle of rabbit served with rosemary flavoured potatoes!
1 AIA Saddle of rabbit
Half a glass of vinegar
2 spoonfuls of Taggia olives
1 spoonful of sugar
1 bay leaf
Extra virgin olive oil
If you fancy a second course with an authentic flavour for serving to your friends at a dinner party, why not try this recipe for sweet and sour saddle of rabbit accompanied with rosemary-flavoured potatoes, salt flakes and pink pepper: a celebration of flavour and simplicity! This dish is perfect for Sunday lunch: the roast potatoes are prepared according to the traditional recipe, which is a great favourite with everyone, but they are uniformly diced to give the dish a contemporary twist, which is sure to impress your guests.
In this recipe AIA saddles of rabbit team up perfectly with olives and equally well with roast potatoes.
Here is the easy recipe for sweet and sour saddles of rabbit with rosemary-flavoured potatoes, salt flakes and pink pepper!
Remove the stones from the Taggia olives and set aside. Peel the shallot and chop it roughly before gently frying in a non-stick pan with a drizzle of oil. Dust the AIA rabbit saddles with flour and shake them well to remove any excess. Remove the shallot from the pan and set aside. In the same pan, gently fry the AIA rabbit saddles, then add the shallot and the vinegar. When the liquid has evaporated, add the sugar and a bay leaf. Lower the heat, season with salt and pepper to taste and cook the meat for 15/20 minutes, turning it from time to time. 5 minutes before the meat is done, add the olives.
In the meantime, peel the potatoes and dice them uniformly (2 cm each side), wash them well to remove the starch, dry and place on an oven tray. Dress the potatoes with oil and rosemary and cook in an oven preheated to 180°C for 25/30 minutes. When the potatoes are crisp and golden brown, remove the tray from the oven. Serve the saddles of rabbit with their sauce and the potatoes, adding a few salt flakes and a pinch of pink pepper to the latter.