Stewed Rabbit 4 lg Rabbit joints
7 tb Olive oil
1 Sprig fresh rosemary; chopped finely, or 1/2 teaspoon dried rosemary
6 Fresh sage leaves; chopped finely, or 1/2 teaspoon dried sage
4 Juniper berries; crushed lightly (4 To 5)
1 Lemon; juice of
Salt and pepper
Cut the rabbit joints into two or three pieces each.
Lay them in a deep flameproof terracotta pot or casserole.
Mix all the other ingredients, season with salt and pepper and pour over
the rabbit.
Cover and leave to marinate for about 3 hours or overnight.
Place the pan over a medium to low heat and bring the contents slowly to
the boil.
Mix carefully and add more oil or a little water, if necessary.
Reduce the heat, cover the pan and simmer for about 30 minutes.
Remove the lid, stir to turn the rabbit pieces, then simmer slowly,
uncovered, for a further 30 minutes, or until the rabbit is tender.
Serve immediately, with potatoes roasted in olive oil and a green salad.
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