Preheat your oven to 180deg C.
Cut 1 rabbit into 4 pieces , wash and pat dry the pieces with paper towelling .
Dust the rabbit pieces in flour and season lightly with salt .
Set aside .
For this preparation I used a cast iron oven pot with a lid .
Saute 3 sliced onions , 4 fat peeled and sliced garlic cloves , in 1/2 a cup of rice bran oil on top of the stove .
Add 150 grams of diced pancetta and 1 sliced long green chilli along with the rabbit pieces .
Brown the rabbit and throw in 2 bay leaves and a fresh sprig of thyme .
All that is to be done is pour in 3 cups of a full bodied red wine to the pot .
Now cover with the lid and place in the preheated oven for 2 hours in which time the rabbit should be tender .
Check on the sauce during the cook time to make sure its not too dry in which case add a cup of clear stock to the pot .
Serve with polenta or wild rice .
Enjoy .
Cut 1 rabbit into 4 pieces , wash and pat dry the pieces with paper towelling .
Dust the rabbit pieces in flour and season lightly with salt .
Set aside .
For this preparation I used a cast iron oven pot with a lid .
Saute 3 sliced onions , 4 fat peeled and sliced garlic cloves , in 1/2 a cup of rice bran oil on top of the stove .
Add 150 grams of diced pancetta and 1 sliced long green chilli along with the rabbit pieces .
Brown the rabbit and throw in 2 bay leaves and a fresh sprig of thyme .
All that is to be done is pour in 3 cups of a full bodied red wine to the pot .
Now cover with the lid and place in the preheated oven for 2 hours in which time the rabbit should be tender .
Check on the sauce during the cook time to make sure its not too dry in which case add a cup of clear stock to the pot .
Serve with polenta or wild rice .
Enjoy .
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