- Serves: 6
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 kg rabbit, jointed, washed and patted dry
- 1 onion, peeled and sliced
- 5 tbsp olive oil
- 3 cloves garlic, chopped
- 2 tbsp leaves rosemary, chopped
- 3 tbsp cognac
- 200 g pitted olives, (black or green, or a mixture of the two)
- 500 g ripe tomatoes, peeled, seeded and chopped coarsely
- 250 ml chicken stock
- polenta, cut into triangles, cooked and fried
- braised broad beans
1. Place the rabbit pieces and onion in a large saucepan. Sprinkle generously with salt and cook over medium high heat for 2-3 minutes, releasing the rabbit's juices.
2. Pour away any liquid, rinse the rabbit portions and discard the onion.
3. Heat the olive oil in a casserole dish. Add the garlic and rosmeary, add the rabbit portions and fry until browned on all sides.
4. Add the Cognac and set it alight, allowing it to flame for 2 minutes. Add the olives and tomatoes, mixing well, and cover the casserole dish.
5. Simmer the rabbit for around 35 minutes or until the rabbit is tender, stirring now and then. Add the stock only if the rabbit casserole appears to be drying out.
6. Serve the rabbit cassserole with the fried polenta triangles and braised broad beans.
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