Maltese Rabbit in Garlic and Red Wine with Roasted Potatoes
This roasted dish pairs rabbit, boneless pieces with garlic, minced, red wine and potato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
178g rabbit, boneless pieces203 kcal
267g potato, diced206 kcal
13g olive oil115 kcal
11g garlic, minced16 kcal
107g red wine88 kcal
16g tomato paste13 kcal
9g parsley, chopped3 kcal
2g salt0 kcal
1g black pepper2 kcal
Cooking instructions
potatoolive oilgarlicsaltblack pepper
Heat oven to 425F. Toss diced potatoes with 1 tsp olive oil, half the garlic, salt and pepper. Roast on a sheet pan for 20-25 minutes, turning once.
rabbitolive oilsaltblack pepper
Meanwhile, season rabbit pieces with salt and pepper. Heat remaining olive oil in a skillet over medium-high heat and brown rabbit 3-4 minutes per side.
garlicred winetomato paste
Lower heat to medium. Add remaining garlic and tomato paste; cook 30 seconds. Pour in red wine and scrape up browned bits.
rabbitpotatoparsley
Simmer uncovered 12-15 minutes until sauce reduces and rabbit is tender. Finish with chopped parsley. Serve rabbit and sauce alongside the roasted potatoes.
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