Rabbit with rosemary

4 servings

Ingredients

Quantity Ingredient
120 millilitres Olive oil; plus 2 tbsp
2 Leeks; finely chopped
2 Carrots; chopped
2 Celery sticks; chopped
2 Bay leaves
4 Dried red chillies
1½ kilograms Rabbit; jointed or 8 hind
; legs, well trimmed
175 grams Pancetta or streaky bacon lardons
6 Garlic cloves; peeled
1 teaspoon Ground allspice
25 grams Plain flour
450 millilitres Red wine
300 millilitres Chicken stock
2 tablespoons Chopped fresh rosemary
Salt and freshly ground black pepper

Directions

creamy mashed potato and buttered peas, to serve Place the oil, leeks, carrots, celery, bay leaves and chillies in a non-metallic bowl. Add the rabbit and season generously. Cover tightly and leave to marinade in the fridge for at least 2 hours but up to 24 hours is best, stirring a couple of times.

Heat a large heavy-based casserole dish. Remove the rabbit from the marinade, brushing off the vegetables. Spoon flour and half the allspice into a large plastic bag, add the rabbit and shake to coat in flour.

Discard excess flour. Add 2 tbsp olive oil to the casserole dish, then add the rabbit, fry for about 10 minutes until nicely browned, turning regularly. Transfer to a plate. Remove the bay leaves from the marinade and reserve, then remove and discard the chillies. Add the pancetta or bacon to the same pan and when it renders a little fat, add all the marinated vegetable mixture and the garlic. Cook for about 10 minutes until lightly golden and just tender, stirring.

Stir in the remaining allspice, gradually pour in the wine, stirring constantly, then turn up the heat and boil for a few moments. Pour in the stock, stirring to combine, then turn down the heat and add the rabbit pieces, reserved bay leaves and the rosemary. Cover and simmer for about 45 minutes until the rabbit is completely tender. Season to taste. Serve at once with the mashed potatoes and peas.

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