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.
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
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.