Wild rabbit slow cooked with rosemary, olive oil & garlic

Recipe uploaded by

Mike Robinson

0 ratings

Recipe by Mike Robinson

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Use a really big casserole dish - one that'll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
2. When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don't try to slow-cook this in the oven as it just won't bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.

871 kcalories, protein 46g, carbohydrate 14g, fat 68 g, saturated fat 13g, fibre 1g, salt 0.6 g

http://www.bbcgoodfood.com/recipes/13392/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 wild rabbits , jointed into legs, shoulders and half saddles (ask your butcher to do this for you)
• 100g plain flour , seasoned
• 500ml extra-virgin olive oil
• 10 rosemary sprigs
• 40 garlic cloves , unpeeled
• 600ml dry white wine

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 2 hrs min 2 hrs 45 mins

Ingredients

• 4 wild rabbits , jointed into legs, shoulders and half saddles (ask your butcher to do this for you)
• 100g plain flour , seasoned
• 500ml extra-virgin olive oil
• 10 rosemary sprigs
• 40 garlic cloves , unpeeled
• 600ml dry white wine

871 kcalories, protein 46g, carbohydrate 14g, fat 68 g, saturated fat 13g, fibre 1g, salt 0.6 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk