- Either 1 Wild Rabbit jointed or Diced Wild Rabbit – depends what is in the shops.
- Chick Pea flour, seasoned
- 125 ml Organic Olive Oil
- 3 sprigs of Rosemary
- 10 cloves of Garlic, unpeeled
- 150 ml dry white Wine – I often use Vermouth instead since this saves opening a bottle of wine unnecessarily.
- Toss the rabbit in the flour.
- Brown it in a large saucepan in a few teaspoons of the oil.
- Add everything else to the pan.
- Bring to boil.
- Leave to simmer for 2 – 2½ hours if using joint or about 1½ hours if using diced rabbit.
Serve with mashed sweet potatoes and buttered green vegetables.
I was discussing cooking rabbit with my daughter, Sally, who is a much better cook than I – a few of her recipes are in this book. Usually rabbit is really disappointing to eat. She said the key is to put in plenty of oil. In these fat phobic days, for me this is a call to arms, and I promptly rushed out to buy some rabbit to test it out. She is absolutely right. This ridiculously easy recipe is glorious. Do not stint on the olive oil. If you can eat garlic, then do not stint on that either! But the recipe works very well without garlic since I can’t eat the stuff, more’s the pity.
Incidentally, I have the thumb screws on her to produce her cake book. She doesn’t eat gluten, dairy or sugar, so it will be a book worth waiting for. And yes, she does have plans for how to make a sugar free cake sweet, without resort to artificiality. Unfortunately, she is in love with Schopenhauer, Kant and Hulme at the moment, which fills her brains rather more than cakes that don’t poison you do.
Rabbit recipe adapted from BBC Good Food Recipes.