RABBIT WITH GARLIC AND WINE
2 rabbits, each about 1.25 each, jointed
250 g plain flour
Salt and freshly ground black pepper
250 ml olive oil
20 garlic cloves, whole and not peeled
Large bunch of rosemary
200 ml white wine
200 ml chicken stock
3 bay leaves
1
Season the flour with the salt and pepper and coat the rabbit pieces in the seasoned flour
2
Heat a few tablespoons of the olive oil in a pan large enough to hold all the rabbit pieces and brown the rabbit until golden brown and crisp; reduce the heat and add the rest of the olive oil, garlic, rosemary, wine, chicken stock and bay leaves; mix well, cover and allow to simmer for about 2 hours until tender
3
Serve with roast or mashed potatoes
