The hunting season is underway and my neighbour kindly donated a couple of wild rabbits to Casa Adora.

This is a really easy one pot, just make sure you find and remove any lead shot before cooking.

Serves: 2-4

2 wild rabbits, jointed

2 carrots, washed and sliced

1 onion, chopped

Couple rosemary sprigs

20 or so garlic cloves, unpeeled

Large glass dry white wine

1 tablespoon tomato purée

Plain flour (seasoned) for coating

Bay leaf

Olive oil

Sea salt and freshly ground black peppercorns

Toss the rabbit in the flour and set aside.

Meanwhile, heat a large lidded pan with a good glug of olive oil over medium heat and sauté the onions and carrots until they take on a little colour. Now add the rabbit and brown (in batches if necessary).

Add the garlic, bay leaf and tomato purée giving the pan a good shake.

Pour over the wine and throw in the rosemary. Bring things up to a boil, cover and then turn heat down to a simmer.

Continue to cook for up to 2 hours or so adding a little extra wine if necessary.