You may also like
Ingredients
- 4 tbsp extra virgin olive oil
- 1 rabbit, about 1kg, jointed
- 1 garlic head, halved
- 2 cups dry white wine
- 1/4 cup parsley, chopped
- 12 basil leaves
- 6cm thyme stem
- 6cm rosemary stem
- 1 chilli, chopped
- 2 x 400g canned tomatoes, drained and mashed with fork
- Salt and pepper
Method
Heat olive oil in a braising pan and fry rabbit pieces with the halved garlic head, keeping everything moving for 10 minutes until well browned. Add the wine and allow it to evaporate completely. Add remaining ingredients, salt and pepper. Simmer for 20 minutes until the rabbit is cooked. Add some water if it is too dry.
