serves
2
difficulty
Mid
serves
2
people
difficulty
Mid
level
Ingredients
1 red capsicum
6 very small brown onions, a bit smaller than a walnut
6 pieces of rabbit
salt and freshly ground black pepper
about 4 tbsp extra virgin olive oil
4 cloves of garlic, peeled
2 finely sliced rashers of bacon
20 black olives
1 chilli pepper, cut into pieces
1 sprig of rosemary, cut into pieces
about 100 ml dry white wine
1 cup of strong chicken stock or rabbit stock
Instructions
Preheat the oven to 200°C.
Wrap the capsicum in foil and bake in the oven for about 20 minutes. Reduce the oven to 160°C.
Carefully open the foil and peel the capsicum. Cut the capsicum in half, remove the seeds and cut each half into 3 pieces.
Peel the onions and place in a saucepan. Cover with cold water, bring to the boil, boil for 2 minutes, then drain.
Season the rabbit pieces with salt and pepper.
Heat 2 tbsp olive oil in a cast-iron pan and brown the rabbit pieces for a few minutes. Add the capsicum, baby onions, garlic, bacon, olives, chilli and rosemary. Stir well, cover with a lid and cook on low heat for 10 minutes.
Add the white wine to the pan, bring to the boil and reduce to about 2 tbsp. Add the stock, bring to a simmer, cover with a lid and bake in the oven for about
1 1/2 hours or until the rabbit is cooked.
Transfer the rabbit, without the sauce and vegetables, to a serving plate. Add the remaining olive oil to the sauce and boil for a few minutes to thicken it.
Spoon the vegetables and sauce over the rabbit and serve. Bon appétit!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
