Main content

Farmed Rabbit Legs With Kipfler Potatoes, Zucchini And Almonds



  • 1.

    Sweat onion and garlic over a low heat with olive oil.

  • 2.

    Remove from heat and mix in semi-dried tomatoes and coriander and season to taste.

  • 3.

    Season rabbit and stuff with filling and wrap in pancetta and crepinette.

  • 4.

    Roast rabbit in oven with 1 tbsp butter and olive oil at 180 degrees C for 15 minutes.

  • 5.

    Cover rabbit with tin foil and rest in a warm place for 10 minutes before serving.

  • 6.

    While rabbit is resting, saute zucchini, blanched potatoes and almonds in remaining butter and olive oil.

  • 7.

    Season with salt and pepper.

  • 8.

    To serve, place sauteed vegetables and almonds in the centre of a warm plate and top with rabbit and drizzle with rabbit jus.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Farmed Rabbit Legs With Kipfler Potatoes, Zucchini And Almonds.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine