Rabbit casserole

Serve this dish as a main course, with a side dish of spinach finished with oil and lemon.  A bowl of sliced peaches goes very well with the rabbit.

Preparation Time: 20 Mins

Cooking Time: 1 Hr

Total Time: 8 Hrs

Ingredients

For 6 servings…

1                  Rabbit  - jointed         

1 glass           Wine  - dry white       

1                  Bay leaf       

3 tbs             Olive oil       

2 cloves         Garlic  - chopped        

1                  Onion  - small, chopped

1 tin              Tomatoes     

                   Pepper        

                   Salt            

1 tsp             Capers        

Method

Put the rabbit joints in a bowl, sprinkle with the white wine, tuck in the bay leaf and leave to marinate overnight.

The next day, take out the joints and pat them dry - reserving the marinade.

Heat the oil in a heavy frying pan.  Fry the garlic for a moment to scent the oil – do not let it burn.

Add the rabbit joints and turn them in the hot oil to gild a little.  Add the onion followed by the tomatoes.  Pour in the marinade and let it bubble for a moment to evaporate the alcohol.  Season with pepper and salt.  Summer over a very low heat for 40 minutes until the rabbit is tender.

Transfer the contents of the pan to a warm dish and sprinkle with the capers.

Wine recommendations

A medium red wine.

Conventional

     Beaujolais Villages

Interesting

     Bordeaux Supérieur

     Chinon

     Côtes de Gascogne rouge

     Irouleguy