Name: Wild rabbit slow cooked with rosemary, olive oil & garlic
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 8
Cuisine: Italian
Ingredients: 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

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Wild rabbit slow cooked with rosemary, olive oil & garlic

Wild rabbit slow cooked with rosemary, olive oil & garlic

Mike Robinson

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Serves 8

More effort

Prep: 10 mins

Cook: 2 hrs - 2 hrs and 45 mins

A star rating of 2.7 out of 5.7 ratingsRate

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The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal871
fat68g
saturates13g
carbs14g
sugars4g
fibre1g
protein46g
salt0.6g

low

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.

Recipe from Good Food magazine, November 2009

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A star rating of 2.7 out of 5.7 ratings

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