Wild rabbit slow cooked with rosemary, olive oil & garlic
Serves 8
More effort
Prep:
Cook: -
The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn
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- 4 wild rabbitsjointed into legs, shoulders and half saddles (ask your butcher to do this for you)
- 100g plain flourseasoned
- 500ml extra-virgin olive oil
- 10 rosemarysprigs
- 40 garlic clovesunpeeled
- 600ml dry white wine
Nutrition: per serving
- kcal871
- fat68g
- saturates13g
- carbs14g
- sugars4g
- fibre1g
- protein46g
- salt0.6glow
Method
step 1
Use a really big casserole dish – one that’ll 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.
step 2
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 sauteéd potatoes or creamy mash and buttered greens.
