30 minutes which includes butchering the rabbit.
This simple dish uses that widely available but sadly unfashionable ingredient, wild rabbit. Nothing difficult here, just good old friends, onions, garlic, wine, tomatoes and herbs combining to make a really tasty dish. Try it!
2lbs or 900g of rabbit (or hare) jointed
2 medium white onions chopped
3 cloves of garlic chopped
a handful of fresh parsley
300ml cheap white wine
2 cans of chopped tomatoes
20 halved olives, green are preferred but a mixture of the 2 is fine
1 tbsp sugar
2 tbsp flour, seasoned with salt and pepper
3 tbsp olive oil
Heat a shallow pan with a tbsp of olive oil in, while this is heating coat the rabbit with the seasoned flour. When hot, brown the rabbit joint by joint adding some olive oil between batches. When all the rabbit is browned and sealed remove from the heat, add the chopped onions and garlic. These will take 10mins on a gentle heat to soften, when soft add most of the parsley (save some to serve) then add the wine. Place the rabbit back in the pan and allow the wine to reduce by half, once reduced add the tomatoes. You might have to add some water to ensure the rabbit is covered then place a lid on and allow to gently simmer for 30-40mins. After this time add the olives and give it another 10mins on a gentle simmer with the lid on.
This can be served with mash potatoes or pasta. Place the rabbit on top with plenty of juice, the olives give it a bit of a salty hit. Add the rest of the fresh parsley on top and off you go!
Check out fayregamepursuits.com recipes to see me cook this with a leg of hare!