Roast Rabbit with Fresh herbs, Katiki Cheese and Pine nuts

Delicious rabbit meat is very lean and this recipe is full of Mediterranean flavor. Serve with roast potatoes and a fresh salad.

No votes yet


2 rabbits, approx. 1 1/2 kg each
100 ml of olive oil
750 ml of white wine
1 cup of fresh herbs (rosemary, thyme, marjoram, oregano, parsley), finely chopped
4 cloves of garlic, finely chopped
300 gm of katiki cheese
3 egg yolks
50 gm of pine nuts minced

50 gr breadcrumbs
black peppercorns


Preheat oven at 180° C.
Finely chop fresh herbs and  garlic

Cut the meat into portions and put in a bowl with vinegar; allow to stand in a cool place for 4-5 hours.

Wash well to remove all traces of vinegar and then prepare a marinade with the oil, wine, pepper, garlic and fresh herbs.

Place rabbit pieces in the marinade and keep refrigerated for 12-18 hours; stir the contents regularly to distribute the marinade evenly.

Remove the rabbit from the marinade and sauté in a little olive oil; remove from pan and arrange in a roasting pan.

Cook for 45 minutes at  in a pre-heated oven.

Beat the katiki cheese with the egg yolks, the breadcrumbs, the pine nuts and a little salt and pepper; coat the rabbit pieces with this mixture..

Cook for a further 10 minutes.


Use a dry wine for cooking this dish
Main ingredient: