Another recipe to add to my quest to find good recipes for wild rabbit. This time, my rabbit arrived skinned but whole, so I followed the directions here: https://www.jamieoliver.com/videos/how-to-joint-a-rabbit/ – if the liver is still there, separate the lobes and remove the central gristle as this is a good addition to the stew.
INGREDIENTS:
- 1 wild rabbit, jointed,
- 1 onion
- 2 cloves of garlic
- 1 stick of celery (optional)
- 1/2 tsp salt
- 2 tbsp olive oil
- a bunch of mint, chopped
- 350ml wine
- 2 tbsp tomato puree
- 100g chopped green olives
- freshly ground black pepper
METHOD:
- Heat a little oil in the pan, salt and add the rabbit joints, until beginning to brown. Remove and set aside on a plate
- To the same pan, add more olive oil, with chopped garlic, onion, celery, and fry gently until beginning to brown.
- Add the mint, red wine and the rabbit, and the liver if this is available. Bring to a simmer.
- As the wine reduces, add the chopped olives, pepper and tomato puree, and bring to a simmer
- I cook at a low heat in the oven for a couple of hours, at around 140C.
We had this tonight, with potatoes and steamed broccoli