← BackBaked Rabbit and Potatoes
Ingredients
| 2 pounds | 905 g | rabbit, cut up |
| 4 | | medium potatoes |
| 10 | | cherry tomatoes |
| 2 | | scallions |
| 2 tablespoons | 30 ml | fresh parsley |
| 0.5 cup | 120 ml | white wine |
| to taste | | extra virgin olive oil |
| to taste | | salt & pepper |
Instructions
- Pre-heat the oven at 400F.
- Take a large baking pan and position the pieces of rabbit in it.
- Cut the potatoes in wedges and place them next to the pieces of rabbit.
- Cut the cherry tomatoes in pieces and spread them over the potatoes and the rabbit.
- Cut the scallions and spread them as well.
- Sprinkle the fresh parsley.
- Add 1/2 cup of water and 1/2 cup of white wine.
- Drizzle 5 Tbs of EV olive oil over all the ingredients.
- Sprinkle salt and pepper as desired.
- Put the pan on the stove and let it come to a boil.
- Cover the pan with aluminum foil and transfer to the oven.
- After 10 minutes remove the foil and continue to bake for another 20 mins.
- Put the pan under the broiler for a few mins to color the potatoes.
