Makes 4 to 6 servings
Ingredients
• 1 3-pound rabbit, cut into 8 pieces
• 1 tablespoon salt
• 1 tablespoon ground pepper
• 1 tablespoon chopped fresh parsley
• ½ tablespoon chopped basil leaves
• 3 tablespoons grated pecorino Romano cheese
• 6 medium all-purpose potatoes, peeled and quartered
• 1 cup dry white wine
• 1 ½ cups chicken broth
Directions
Preheat the oven to 350°F
Place the rabbit in a large roasting pan. Sprinkle the salt, pepper, parsley, basil, and cheese on top.
Add the potatoes, white wine, and chicken broth. Bake for 1 hour and 20 minutes.
