Ingredients
- extra-virgin olive oil
- rabbit 1 around 1.5kg, jointed
- onion 1, finely diced
- garlic 2 cloves, sliced
- chilli flakes 1 tsp
- tomato purée 2 tbsp
- white wine 450ml
- chicken stock 350ml
- red wine vinegar 3 tbsp
- bay leaves 2
- thyme a few sprigs
- cherry tomatoes 200g
Gremolata
- flat-leaf parsley a small bunch, finely chopped
- garlic 1 clove, finely chopped
- lemon 1, zested and 1/2 juiced
- extra-virgin olive oil 100ml
To serve
- crusty bread
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.
Nutritional Information
- Kcals 585
- Fat 37.9g
- Saturates 7.1g
- Carbs 9.7g
- Sugars 8.4g
- Fibre 3.3g
- Protein 31.6g
- Salt 0.5g
