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braised rabbit |
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| Ingredients -
Serves 4 |
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Method |
1.5kg rabbit
4 tbsp plain flour
2 tbsp extra virgin olive oil
250ml red wine
400ml vegetable stock
2 tsp dried thyme
1 bay leaf
3 garlic cloves, chopped |
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Ask your
butcher to cut the rabbit into portions. Put the flour in
a small bowl and season with salt and freshly ground pepper.
Pass the rabbit pieces in the flour and set aside.
Heat the extra virgin olive oil in a pan and when hot fry
the rabbit pieces on both sides until golden. Pour in the
wine and boil for 1 minute and then pour in the vegetable
stock.
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Add the
herbs and garlic and allow to simmer gently for a hour or until
the rabbit meat falls off its bones. Serve warm. |
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 |
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Preparation time: 15 minutes
Cooking time: 1 hour |
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