- Serves: 6
- Cook Time: 50 minutes
- Prep Time: 35 minutes
- Effort: easy
- 1 rabbit, cut into 6 portions
- 2-3 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 heads of celery, trimmed and sliced
- 1 clove garlic, sliced
- 500 g plum tomatoes
- 1.5 litres chicken stock
- 500 ml dry white wine
- 2 sprigs of thyme
- 1-2 fresh bay leaves
- 1 sprig of rosemary
- 100 g tapenade, (olive paste)
- salt, and freshly ground black pepper
Tips and Suggestions
Ask your butcher to joint the rabbit for you. Alternatively, use prejointed rabbit portions from a supermarket.
1. Preheat the oven to 170°C/gas 3.
2. Season the rabbit pieces with salt and pepper.
3. Heat the oil in a large, heavy-based casserole or oven-proof frying pan. Add the rabbit and fry over medium heat, turning, until well-browned. Remove from the pan and set aside.
4. Add the onions, carrots and celery to the pan and gently fry for about 10 minutes, stirring, until golden brown.
5. Stir in the garlic and tomatoes. Simmer briskly for 3-4 minutes.
6. Pour in the stock, bring to the boil, then reduce the heat and leave to simmer for a few minutes.
7. Add the white wine and the herbs, then stir in the tapenade.
8. Arrange the rabbit on top of the vegetables. Place in the oven and cook for 25 minutes.
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