I reserve the right to edit this recipe from time to time. I have been testing out a few variations on this theme, and this one is the best so far. It has taken a bit of experimentation and quite a few rabbits. Thanks to those of you who have been supplying me and to those who have butchered them for me. I’ll need to learn how myself one day.
- 1 rabbit, jointed
- 15g plain flour
- salt and pepper
- mustard/rape-seed oil
- 100g smoked pancetta
- 1 carrot, diced
- 1 onion, diced
- 2 sticks of celery, diced
- 2 cloves of garlic, chopped
- 1 red chilli, chopped
- 2 sprigs of rosemary, chopped
- 200g mushrooms, sliced
- 1 red pepper, chopped
- 75ml red wine
- 2 tbsp tomato paste
- 500ml stock
- 20 black olives, stoned
- chopped parsley
- Preheat the oven to 180C
- Season the rabbit meat and flour with salt and pepper. Dust the rabbit with the flour.
- In a large oven-proof pan, heat the oil and fry the rabbit in stages, browning on all sides, and setting this aside when done.
- In the same pan, add the onions, garlic, carrots, celery, peppers and pancetta and cook slowly until soft.
- Add the rosemary, wine and mushrooms and cook for a further five minutes, evaporating off any surplus moisture
- Mix the stock and tomato paste.
- Add the olives and rabbit to the pan, and pour over the stock. Put a lid on the pan and put it in the oven to cook for around an hour.
Best with mashed or baked potatoes.