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Farmed Rabbit Legs With Kipfler Potatoes, Zucchini And Almonds


  • 150 g chopped Onions

  • 4 boned Rabbit Legs

  • 150 g chopped semi-dried tomatoes

  • 1 teaspoon chopped coriander leaf

  • 3 Cloves chopped Garlic

  • 4 Slices pancetta

  • 150 g crepinette

  • Olive Oil

  • 2 tablespoons unsalted butter

  • 4 kipfler potatoes peeled and blanched, halved diagonally

  • 1 large Zucchini chopped in chunks

  • 100 g peeled whole Almonds toasted to a light golden brown

  • Salt & Pepper to season


  • 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.

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