Rabbit loin with herbs

This recipe is really fragrant and appropriate for these autumn evenings. I thought it for a dinner with friends, easy but never renouncing to the taste.

Time of cooking

about half an hour



What did I use

a cutting board, a pan, a lid, a large bowl, a baking tray, oven paper, a sac-à-poche, a cuisine twine


Rabbit loins, already deboned: 4

Cherry tomatoes: 5/6

Sagebrush leaves: 4

Rosemary’s tips

Garlic: 2 slices

White wine: 1/4 of a glass

Olive oil

Salt and pepper

For the potatoes

Potatoes , boiled (medium-sized or big): 3

Egg: 1

Parmesan, minced: 2 spoons (not necessary)

Salt and pepper

How did I do

I cut the rabbit loind in the pulpier part and added some salt and pepper.

I minced the herbs, kept some of them and put the others inside the loins, then I closed them with the cuisine twine.

I cut the tomatoes in little pieces.

I reheated the pan with the oil, the herbs and garlic pressed with the peel, browned the loins two minutes per side and put the wine, when it was evaporated I lowered the fire, added the tomatoes and covered with a lid. I finished the cooking covered controlling that they did not stick.

In the bowl I put the potatoes and mashed them, I added the egg and the parmesan and mixed well everything.

I put the dough in the sac-à-poche and made little ribbons in the baking tray.

I cooked them for 5 minutes in the preheat oven at 200°C.

Buon appetito!

Rabbit loin with herbs

Lascia un commento

Il tuo indirizzo email non sarà pubblicato. I campi obbligatori sono contrassegnati *