With a bunch of mates coming round for an end of season dinner and a lot of rabbit in the freezer from a recent foray with the airgun, I wanted to cook up a warm, hearty meal that wouldn’t be overcomplicated.
Like with most lives, time wasn’t in abundance so I needed a recipe that gave me the time to work around it but looked like I slaved. I decided to give this recipe a bash and have to say, it was as outstanding as it was easy.
Warning: with the Garlic this is utterly delicious as long as you’re not on a date!
What you’ll need for 8 good portions:
- 4 wild rabbits, jointed into legs, shoulders and half saddles (ask your butcher to do this for you)
- 100g plain flour, seasoned
- 500ml extra-virgin olive oil
- 10 rosemary sprigs
- 40 garlic cloves, unpeeled
- 600ml dry white wine
- Use a really big casserole dish – one that will go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
- When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don’t try to slow-cook this in the oven as it just won’t bring the elements of the sauce together in the same way.) Season and serve the whole lot with sautéed potatoes or creamy mash and buttered greens.