Thursday, 5 April 2007

Ligurian Rabbit Casserole

I am having a rabbit crisis. A recent wild rabbit experience was so powerful, that I almost swore myself off them for good. Since then I have eaten a couple of delicious tame rabbits but I can't quite come to terms with the fact that I might prefer the farmed version to the natural gamey animal.

This works with farmed (I still find it funny that they call them "tame") rabbit but would probably not work quite so well with a wild beast. I'll hunt for a good wild rabbit recipe and post it shortly.


1 tame rabbit, jointed
plain flour
1/2 cup olive oil (preferably ligurian)
1 large onion, thinly sliced
4 garlic cloves peeled but whole
a sprig of rosemary
a few sprigs of thyme
a small handfull of sage leaves
some finely chopped parsley stalks
24 black olives, stoned and halved
2 glases dry white wine
1 tablespoon concentrated tomato puree
a small amount of chicken stock


Wash and pat dry the rabbit portions. Coat them in seasoned flour and brown in a cast iron casserole over a high heat to get a bit of colour on the meat and also the pan. Brown the garlic cloves at the same time. Set the rabbit aside and add the onions, olives and herbs. Sweat them down until the onion is softened. Pour in the wine, deglaze the burnt patches on the pan and simmer off the alcohol. Return the browned rabbit to the pan along with the tomato paste and a generous seasoning.

Cook slowly either on the hob or in a medium oven for 1 and a half to 2 hours. Serve with grilled polenta

Adapted from Carluccio's Complete Italian Food

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