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Ingredients
- 1 rabbit, about 1kg
- 6 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely minced
- cup sage leaves
- 1 cup dry white wine
- 2 cups shelled peas, blanched until tender
- 2 tbsp red wine vinegar
- Salt and pepper
Method
Joint rabbit into six pieces: 2 legs, 2 shoulders and 2 loins. Your butcher can do this for you. Heat olive oil in wide pan. Season rabbit pieces with salt and pepper. Brown for a few minutes, turning to colour on all sides. Add onion, garlic and sage and continue frying for another minute. Add wine and keep liquid boiling until it reduces by half. Lower heat to a simmer and baste rabbit until there are only a few tablespoons of liquid left. Add blanched peas and vinegar. Season to taste and stir well. Serve hot or closer to room temperature.
