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Ingredients
- 1 rabbit weighing 1.2-1.5kg, jointed
- 8 tbsp extra virgin olive oil
- 100g piece of prosciutto, cut into 1cm cubes
- 1 white onion, peeled and diced
- 6 cloves garlic, roughly chopped
- 200g firm green olives,
- pitted and halved
- 500ml of red wine
- Salt and pepper
- 3 tbsp of good quality balsamic vinegar
- 1 cup roughly chopped Italian parsley
Method
Place a well-seasoned clay braising pot on a medium flame and heat the olive oil. Add the onions, garlic, prosciutto and olives. Fry until the onions are transparent.
Add the rabbit pieces. Add 3-4 good pinches of salt and mix everything together well. Add enough wine so that the rabbit is almost covered. Place a lid on the pot and transfer to a preheated 150C oven for 4 hours.
After this time add the balsamic vinegar and the parsley, seasoning with a little more salt (if needed) and some freshly cracked pepper. Rest for 5 minutes before plating.
