Italian Rabbit Antipasto

Ingredients

• 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of rosemary, finely chopped 2 sprigs of rosemary, finely chopped
• 2 sprigs of thyme, finely chopped 2 sprigs of thyme, finely chopped
• 1/4 cup (60 ml) extra virgin olive oil 1/4 cup (60 ml) extra virgin olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (200 g) marinated artichoke hearts 1 cup (200 g) marinated artichoke hearts
• 1 cup (150 g) pitted olives (green or black) 1 cup (150 g) pitted olives (green or black)
• 1/4 cup (60 ml) red wine vinegar 1/4 cup (60 ml) red wine vinegar
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper. Mix well.
2. 2.
   Add the rabbit pieces to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat a large oven-safe skillet over medium-high heat. Remove the rabbit pieces from the marinade, allowing any excess marinade to drip off, and place them in the skillet. Sear the rabbit on all sides until golden brown.
5. 5.
   Transfer the skillet to the preheated oven and bake for 1.5 to 2 hours, or until the rabbit is tender and cooked through.
6. 6.
   Remove the skillet from the oven and let the rabbit cool to room temperature.
7. 7.
   Once cooled, arrange the rabbit pieces on a serving platter. Add the sliced bell peppers, marinated artichoke hearts, and olives to the platter.
8. 8.
   Drizzle the red wine vinegar over the antipasto and garnish with fresh parsley.
9. 9.
   Cover the platter with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
10. 10.
    Serve the Italian Rabbit Antipasto chilled and enjoy!

Treat your ingredients with care...

• Rabbit — Ensure that the rabbit is fresh and properly cleaned before marinating. If rabbit is not available, you can substitute it with chicken thighs or pork tenderloin.
• Marinated artichoke hearts — Drain the artichoke hearts well before adding them to the antipasto to prevent excess moisture.

Tips & Tricks

• For an extra burst of flavor, add a splash of balsamic vinegar to the marinade.
• Serve the Italian Rabbit Antipasto with crusty bread or crostini to soak up the delicious juices.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
• Make sure to let the antipasto chill in the refrigerator for at least an hour before serving to allow the flavors to develop fully.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Italian Rabbit Antipasto as an appetizer before a main course. It pairs well with a glass of red wine and a fresh green salad.

Presentation advice

Arrange the rabbit pieces, bell peppers, artichoke hearts, and olives on a large platter, creating an attractive display of colors. Garnish with fresh parsley for a pop of green.