• extra-virgin olive oil
  • 1 around 1.5kg rabbit, jointed
  • 1 onion, finely diced
  • 2 cloves garlic, sliced
  • 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


  • a small bunch flat-leaf parsley, finely chopped
  • 1 clove garlic, finely chopped
  • 1 lemon, zested and 1/2 juiced
  • 100ml extra-virgin olive oil

To serve

  • crusty bread


  • 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.


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