Rabbit is so cheap, lean and tasty that this meat should be something you try to incorporate into your diet more. It is in season at the moment, and your butcher should be able to get hold of some for you. It is not normally available in your small supermarkets.
Rabbit with tomato and rosemary
Serving size 4
- 2 tablespoons olive oil
- 2 jointed rabbits or 4 rabbit saddles
- 100 grams pancetta or dry-cured smoked streaky bacon, diced
- 3 whole garlic cloves, peeled
- 2 red onions
- 2 sprigs fresh rosemary
- 300 millilitres red wine
- 1 (400 gram) tin plum tomatoes
- 100 millilitres chicken stock, hot
- 1 tablespoon butter, softened
- Heat the oil in a heavy-based casserole or saucepan over a medium-high heat.
- Add the rabbit and brown all over.
- Remove with a slotted spoon and set aside.
- Add the bacon to the pan and fry for 2–3 minutes, until well coloured.
- Add the garlic and brown slightly, then add the onions and cook for 1–2 minutes.
- Add the rosemary and red wine, allowing the wine to bubble up for a couple of minutes, then return the rabbit to the pan.
- Stir well and reduce the heat to a simmer.
- Squish the tomatoes through a sieve into a bowl.
- Add the pulp and the juices to the casserole and stir through.
- Add the stock to almost cover the meat. Cover with a lid and simmer gently for about 1 1/2–2 hours, checking the meat during this time.
- Stir the butter into the casserole, and season to taste.
- Serve with rice or mashed potato.