4 People
2 packages of AIA Rabbit parts
2 cloves of garlic
Bay leaves to taste
Rosemary to taste
Juniper to taste
Extra virgin olive oil to taste
Butter to taste
100 ml of white wine
3 tablespoons of water
5 potatoes
Paprika to taste
Salt and pepper to taste


One pan, so much flavor. The tender and juicy rabbit meat, accompanied by crispy, richly flavored potatoes, becomes the undisputed star of every table.



Wash the potatoes thoroughly and cut them into wedges. Put them in a bowl and add some oil, a good grind of black pepper and a pinch of paprika. After mixing, set aside.


In a pan, heat a knob of butter together with a drizzle of oil. Add the garlic cloves and a sprig of rosemary for flavor. Lay the rabbit pieces and cook them on high heat first on one side and then on the other to seal them. Season with salt and pepper and deglaze with white wine.


Transfer the rabbit to a baking dish, add more rosemary, bay leaves and some juniper berries. Arrange the previously prepared potatoes around the rabbit and drizzle the meat with the cooking juices from the pan. Add a splash of water and a drizzle of oil.


Bake at 200° and cook for about 40 minutes, turning occasionally.


Once cooked, remove from the oven and proceed with the plating.

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