Rabbit "alla cacciatora" - Oven roasted Hunter's Rabbit

Ask the butcher to cut the rabbit for you and especially ask him to remove the head...  
So you won't have a odd feeling of cooking "a cat".... 
Rabbit meat has lots of tiny bones but it is very tender and low-fat. It is a good alternative to the "mighty" chicken that every diet-follower uses a lot.....



INGREDIENTS:
Servings: 4

800g - 1kg rabbit
1/2 orange
1 dozen of black olives
4 dried tomatoes
2 fresh rosemary sprigs
5-6 fresh sage leaves 
1 bay leave
black pepper
chilli (optional)
salt
EVO oil  

1. Wash the rabbit and, if it's not cut yet, cut it in equal pieces.
 

2. Wash the herbs and cut sun-dried tomatoes into 0.5cm stripes. 

 3. Peel some orange skin with the veg peeler, you will need just the orange part of it, so don't peel with the white part of the skin - it's quite bitter. 
4. Cut the orange peel into very thin stripes.

5. Salt the rabbit pieces and put them into a glass / ceramic roasting mould. You may also add some black pepper and / or chilli to your liking.
6. Add the herbs: sage, rosemary, bay leave. Cut the bay leave into 3-4 parts but leave the other herbs as they are.
7. Add tomatoes stripes and orange peel stripes.
8. Add whole olives and mix everything well.
9. Squeeze orange juice from a half of the orange over the ingredients.
10. Pour 4-6 tbs of olive oil over the meat.
11. Cook in a preheated oven for 30 minutes at 220C.
12. Turn the meat pieces over and cover the pan with an aluminum foil, cook for 30 minutes more at the same heat. 
Note: This way the meat will remain juicy.  
13. Serve with some sauce and some olives and tomatoes. 

 

ENJOY !!!