Roast Rabbit is an excellent alternative to chicken, lamb, beef or pork. I buy mine from Lidl as a whole piece and then cut it up to my own liking but you can buy it at the butchers and ask them to chop it up for you. Rabbit meat is well known for its high protein content and it contains the least amount of fat amongst all the other available meats.
INGREDIENTS: (for 4 people)
20 Small potatoes
4 Garlic cloves
1 Vegetable flavoured stock cube
20cl White wine
1 Tbsp Sweet paprika
1: Chop the rabbit into small to medium sized pieces.
2: Cut the garlic into slices.
3: Peel the potatoes and boil them in water with salt to your own liking for 10 minutes, then drain the water and leave to one side.
4: Grab a small cooking pot and cover the base with olive oil. Add the garlic, sweet paprika, salt, a sprinkle of parsley, the stock cube and the wine. Bring to the boil and leave to one side.
5: Grab an oven dish and spread the rabbit and potatoes on it. Pour the juice from the small pot all over and place in the middle of the oven at 200c for around 90 minutes or until all is nice and golden brown
8: See my other rabbit recipes here.