Stuffed Rabbit with Baked Potatoes and Olive Sauce

Name: Stuffed Rabbit with Baked Potatoes and Olive Sauce
Total time: 140 min
Yield: 4
Ingredients: 1 package of AIA Christmas Stuffed Rabbit; 1 kg of potatoes; 1 sprig of rosemary; 1 sprig of sage; 2 cloves of garlic; Extra virgin olive oil; Salt and pepper to taste.; Ingredients for the olive sauce:; 250 g of black olives; 15 g of anchovy fillets in oil; 10 g of capers; 1 small clove of garlic; 2 tablespoons of extra virgin olive oil; Salt and pepper

Christmas holidays are the perfect opportunity to try new and elaborate recipes. Try this tasty stuffed rabbit!

1 package of AIA Christmas Stuffed Rabbit

1 kg of potatoes

1 sprig of rosemary

1 sprig of sage

2 cloves of garlic

Extra virgin olive oil

Salt and pepper to taste.

Ingredients for the olive sauce:

250 g of black olives

15 g of anchovy fillets in oil

10 g of capers

1 small clove of garlic

2 tablespoons of extra virgin olive oil

Salt and pepper

Description

The AIA Stuffed Rabbit is a Christmas specialty that will give you the opportunity to bring to the table the taste and softness of the precious rabbit meat: the AIA stuffed rabbit is very simple to prepare and will make your Christmas celebrations really perfect.
If you have already taken inspiration from the perfect Christmas lunch menu, but you want to make some slight changes to the second courses, to surprise friends and relatives with a new recipe, we recommend you try the stuffed rabbit with baked potatoes and black olives!

The rabbit meat, so tender and light, will help you enjoy all the courses without feeling weighed down; it could also be one of the protagonists of the light Christmas menu.

Here is the recipe for the stuffed rabbit with baked potatoes and olive sauce.

Procedure

Put the AIA Christmas Stuffed Rabbit in a preheated oven at 200° and let it cook for 1h and 50 minutes turning it from time to time. To make sure the meat is not too dry you can pour a couple of tablespoons of extra virgin olive oil; to form the delicious crust you need to place three or four small knobs of butter on the meat and wait for it to sizzle!

In the meantime peel and dice the potatoes. Transfer the potatoes to a baking tray covered with baking paper and greased with extra virgin olive oil. Season with salt, pepper and rosemary and mix everything.

Add a clove of garlic and bake at 180°C and let it cook for 30 minutes.

In the meantime prepare the olive sauce. Pit the olives and cut them into small pieces; rinse the capers under water to remove excess salt and chop them; then take the anchovies, drain them from the oil and break them into pieces. Pour everything into a mortar, add the garlic and start to pound, gradually adding the oil, until you get a creamy mixture to lay on the plate to accompany the rabbit and potatoes.

Once the cooking is finished, take the rabbit and potatoes out of the oven and plate everything. Take a nice ceramic bowl and pour in the olive sauce. The Christmas lunch can continue!

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