one jointed rabbit (saddle and hind legs)
head of garlic
dozen pickling onions or shallots
dry white wine
bay leaves, thyme
salt
freshly ground pepper
olive oil
marinate rabbit overnight with peeled garlic cloves and rest of the ingredients except the onions.
Drain and brown the rabbit pieces in the olive oil, place in a cast iron/ovenproof casserole pot. Brown onions and garlic, deglaze pan with white wine and pour over the rabbit adding more wine if needed to barely cover.
Bring to boil, season to taste (under salt as the sauce may need to be reduced at the end of cooking)
Simmer on stove top 2-3 hours or bake in the oven 180C. Thicken with arrowroot/cornflour/tapioca flour.
Serve with mashed potatoes and greens of your choice.
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