RABBIT WITH GARLIC AND WINE

Yields6 Servings
 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

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