- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 15 minutes plus overnight marinating
- Effort: easy
- 90 ml olive oil
- 525 ml dry white wine
- juice of 1 lemons
- 4 cloves garlic, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1 stick celery
- 2 bay leaves
- 3-4 sprigs of rosemary
- a small bunch of parsley
- 1 rabbit, (about 1.5kg)
- flour, for coating
- 1 small hot chilli, finely chopped
- g salted capers, rinsed and chopped
- 8 anchovy fillets, rinsed and chopped
- boiled new potatoes, to serve
- chestnuts, cooked and shelled, to serve
1. First make a marinade by mixing together 45ml of olive oil, the white wine, lemon juice, 2 cloves of garlic, the onion, carrot, celery, bay leaves, rosemary and parsley.
2. Season the rabbit with salt and freshly ground pepper and toss with the marinade. Cover the rabbit and marinate overnight in the fridge.
3. Season the flour with salt and freshly ground pepper. Pat the rabbit dry (reserving the marinade) and toss the rabbit in the seasoned flour.
4. Preheat the oven to 170ºC/Gas 3.
5. Heat the remaining olive oil in a large, heavy-based frying pan. Add the chilli and the rabbit. Fry until the rabbit pieces are browned on all sides.
6. Transfer the rabbit to a roasting tray. Roast for 40 minutes until cooked through.
7. Meanwhile, place the remaining garlic, capers, anchovies and a quarter of the reserved marinade in a saucepan.
8. Bring to the boil and simmer for 2-3 minutes.
9. Pour the anchovy sauce over the roast rabbit and serve it with new potatoes and chestnuts.
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