You may need two rabbits to make up the required weight for this dish.
|½ cup||Flour, for dusting|
|1 ⅓ kgs||Rabbits, wild (Main)|
|2 Tbsp||Sage leaves, purple, finely chopped|
|4 Tbsp||Olive oil|
|2 Tbsp||Fresh rosemary, finely chopped|
|12||Black olives, pitted|
|4 cloves||Garlic, crushed|
|¾ cup||Orange juice|
|400 g||Canned tomatoes, in juice, chopped|
|¾ cup||Chicken stock|
|1||Salt & freshly ground pepper, to season|
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- Preheat the oven to 160degC. Cut the rabbit into 6 pieces. Dust with flour.
- Heat a little of the oil in a heavy casserole dish suitable for the oven. Saute the rabbit in batches, until golden. Remove to one side.
- Heat a little more oil and saute the shallots for 1-2 minutes. Then add the herbs, olives and garlic. Return the rabbit to the pan and add the orange juice. Simmer for 1-2 minutes, then add the stock, tomatoes and the juice. Season. Cover and cook for two hours or until the rabbit is tender.
- The juices may be thickened with 2 tbsp of flour mashed together with equal amounts of butter. Gradually stir into the casserole juices and cook for a few minutes, until thick. Excellent served on creamy polenta.