Karuparera and rabbit with rosemary, orange and garlic

Karuparera and rabbit with rosemary, orange and garlic. Photo / Babiche Martens

Serves 4

1 whole rabbit
Juice and zest of two oranges
3 cloves garlic
3 tsp fresh rosemary, chopped
1/4 cup olive oil, plus 2 Tbs extra
100ml marsala
300ml vegetable stock
Salt and pepper
2 Tbs cream
12 karuparera potatoes - or three each, depending on size

1 Place the rabbit in a large dish. Add the orange juice and zest. Thinly slice the garlic and add with the rosemary, olive oil and marsala. Leave to marinate for 2-3 hours.

2 Preheat oven to 180C. Heat a heavy-based fry pan. Add the second measurement of olive oil. Remove the rabbit from the marinade and pat dry with paper towels. Sear the rabbit in the pan for five minutes over a medium-high heat to get colour on the skin. Turn over and repeat.

3 Return the rabbit to the cleaned oven dish. Add the leftover marinade, stock, seasoning and cream. Place the potatoes around the rabbit and cook for 1 1/4 hours.