Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
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.
Fry the onion with a pinch of salt until translucent. Add the garlic and chilli flakes and cook for a further minute.
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.
Bring to the boil, then cover with a lid and simmer gently for 1 hour.
Add the cherry tomatoes and cook uncovered for a further 30 minutes, or until the meat is tender.
To make the gremolata, mix the parsley, garlic, lemon zest and juice with the olive oil and season.
Serve with the rabbit stew and crusty bread.