Sicilian Sweet and Sour Rabbit with Tuscan Potatoes

Claudia Roden combines two classic Italian recipes to good effect, creating a truly tasty meal
Sicilian Sweet and Sour Rabbit with Tuscan Potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2-3 tablespoons olive or sunflower oil
  • 1 onion, sliced
  • 1 rabbit, jointed
  • flour
  • 300 ml red wine
  • 1 bay leaf
  • 1 sprig of rosemary
  • black pepper
  • 1 tbsp sugar
  • 2 tbsp white wine vinegar
  • 2 tbsp pine kernels, toasted
  • 1 tbsp raisins
  • 2 tbsp black or green olives, pitted and chopped

For the Tuscan potatoes:

  • 800 g new potatoes, boiled and halved
  • 3-4 clove garlic, crushed
  • 5 tbsp olive oil
  • 2-3 sprigs of rosemary
  • black pepper


1. Heat the olive oil in a large, deep, heavy-based frying pan. Add the onion and fry until softened and golden.

2. Roll the rabbit pieces in flour and add to pan. Fry over medium heat until browned on all sides, turning often.

3. Add the red wine, bay leaf and rosemary. Season with salt and freshly ground pepper. Bring to the boil, reduce heat and simmer for 20 minutes.

4. Add the sugar, vinegar, pine nuts, raisins and olives. Increase the heat and cook briskly for 1-2 minutes.

5. Meanwhile, cook the Tuscan potatoes. Preheat the oven to 200ºC/Gas 6/ Place the potato, garlic, olive oil and rosemary in a roasting tin, mixing thoroughly. Season well with salt and freshly ground pepper.

6. Roast the potatoes for 20 minutes until golden.

7. Serve the rabbit with the roast potatoes.

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