Ischian rabbit
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- extra-virgin olive oil
- 1 around 1.5kg rabbitjointed
- 1 onionfinely diced
- 2 cloves garlicsliced
- 1 tsp chilli flakes
- 2 tbsp tomato purée
- 450ml white wine
- 350ml chicken stock
- 3 tbsp red wine vinegar
- 2 bay leaves
- a few sprigs thyme
- 200g cherry tomatoes
Gremolata
- a small bunch flat-leaf parsleyfinely chopped
- 1 clove garlicfinely chopped
- 1 lemonzested and 1/2 juiced
- 100ml extra-virgin olive oil
To serve
- crusty bread
Nutrition: per serving
- kcal585
- fat37.9g
- saturates7.1g
- carbs9.7g
- sugars8.4g
- fibre3.3g
- protein31.6g
- salt0.5g
Method
step 1
Heat 3 tbsp of olive oil in a casserole dish over a medium heat. Season the rabbit pieces well and fry in batches until golden brown, then remove to a plate.
step 2
Fry the onion with a pinch of salt until translucent. Add the garlic and chilli flakes and cook for a further minute.
step 3
Stir in the tomato purée, then add the rabbit back to the pan with the wine, chicken stock, red wine vinegar, bay leaves and thyme.
step 4
Bring to the boil, then cover with a lid and simmer gently for 1 hour.
step 5
Add the cherry tomatoes and cook uncovered for a further 30 minutes, or until the meat is tender.
step 6
To make the gremolata, mix the parsley, garlic, lemon zest and juice with the olive oil and season.
step 7
Serve with the rabbit stew and crusty bread.
