Ingredients
| 2 Tbsp | Olive oil |
| 1 | Rabbit, jointed (Main) |
| 2 | Pears, quartered |
| 10 | Shallots, peeled and left whole |
| 1 | Garlic bulb, peeled and separated |
| 4 stalks | Thyme |
| 1 cup | Chicken stock |
| 1 cup | White wine |
| 1 | Lemon, halved |
| ½ cup | Fresh parsley, chopped |
Directions
- Preheat an oven to 150C.
- In a frying pan heat the oil to a medium heat. Add the rabbit pieces, 3 or 4 at a time, and brown on all sides. Place into a casserole dish. In the same pan brown the shallots and garlic. Add to the casserole dish. Season well with salt and pepper.
- Add the thyme, wine, stock, lemon halves and pears. Cover tightly and bake for 2 hours. Check after 1 hour and add a little extra stock if required.
- Remove the cover for a further 30 minutes. The meat will be falling off the bones.
- Top with chopped parsley and serve with smashed potatoes drizzled in olive oil.