Rabbit with Raisins and Sautéed Potatoes

Arthur Potts Dawson shares one of his favourite recipes from the coastal region of Liguria, in north-western Italy
By Arthur Potts Dawson
Rabbit with Raisins and Sautéed Potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the rabbit

  • 1 tbsp olive oil
  • 100 g salted butter, chilled and cubed
  • 1 whole rabbit, cut pieces of shoulder, leg and loin
  • 1 cloves garlic, roughly chopped
  • 3 sage leaves
  • 125 ml marsala
  • 125 ml chicken stock
  • 1 handfuls raisins
  • 1 handfuls pine kernels

For the potatoes

  • 2 King Edward potatoes, peeled and thinly sliced
  • 2 tbsp olive oil
  • small bunch of parsley


1. Preheat the oven to 180C/gas 4.

2. For the rabbit: heat the oil and half the butter in an ovenproof frying pan and brown the rabbit pieces. Add the garlic and sage.

3. When the rabbit meat is golden brown, add the wine and reduce by half, then add the stock, raisins and pine nuts, put the lid on the pan and put straight into the oven to cook for 12-15 minutes, or until the rabbit is cooked through.

4. Remove from the oven and finish with the remaining butter, whisking it into the pan of sauce.

5. For the potatoes: heat a drizzle of olive oil in a frying pan and add the potato slices. Season well with salt and pepper, and lightly fry for 10-12 minutes until the potatoes are golden and tender.

6. Transfer the rabbit onto serving plates, and spoon the sautéed potatoes on the side. Sprinkle over some chopped parsley just before serving.

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