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SERVES 4-6
HANDS-ON TIME 40 MIN, SIMMERING TIME 1 HOUR 25 MIN
Ingredients
Olive oil for frying
1 medium rabbit
500g baby onions or shallots, peeled and halved if large
4 garlic cloves, bashed
½ tsp ground cinnamon
½ tsp ground allspice
3 fresh bay leaves
1 cinnamon stick
2 tbsp tomato purée
175ml red wine
400g tin plum tomatoes
600ml chicken stock
600g waxy potatoes, red-skinned if possible, scrubbed and cut into 4 chunks
1-2 tbsp red wine vinegar
Crusty bread to serve
Method
Put the casserole/pan on a medium heat and pour in a thin layer of olive oil. Once the oil is hot, fry the rabbit pieces until deep golden on both sides. You’ll need to do this in two batches. Transfer to a plate.
Add more oil to the pan, lower the heat a touch, then add the onions/shallots. Fry gently for about 10 minutes until they start to colour.
Add the garlic, ground cinnamon, allspice, bay leaves, cinnamon stick and tomato purée. Fry for a couple of minutes, then add the red wine. Bring to the boil, then bubble on a high heat to reduce by half.
Add the plum tomatoes, breaking them up with the back of a spoon, then stir in the stock, add the potatoes and bring back to the boil. Reduce the heat to low and cover with a lid. Simmer for 1 hour 15 minutes until the meat is tender and the potatoes are cooked through.
Once tender, remove the lid, turn up the heat, then bubble for 10 minutes to reduce slightly. Taste the sauce, then add a little red wine vinegar and salt and black pepper to taste. Serve with bread to mop up the sauce.
HANDS-ON TIME 40 MIN, SIMMERING TIME 1 HOUR 25 MIN
Ingredients
Olive oil for frying
1 medium rabbit
500g baby onions or shallots, peeled and halved if large
4 garlic cloves, bashed
½ tsp ground cinnamon
½ tsp ground allspice
3 fresh bay leaves
1 cinnamon stick
2 tbsp tomato purée
175ml red wine
400g tin plum tomatoes
600ml chicken stock
600g waxy potatoes, red-skinned if possible, scrubbed and cut into 4 chunks
1-2 tbsp red wine vinegar
Crusty bread to serve
Method
Put the casserole/pan on a medium heat and pour in a thin layer of olive oil. Once the oil is hot, fry the rabbit pieces until deep golden on both sides. You’ll need to do this in two batches. Transfer to a plate.
Add more oil to the pan, lower the heat a touch, then add the onions/shallots. Fry gently for about 10 minutes until they start to colour.
Add the garlic, ground cinnamon, allspice, bay leaves, cinnamon stick and tomato purée. Fry for a couple of minutes, then add the red wine. Bring to the boil, then bubble on a high heat to reduce by half.
Add the plum tomatoes, breaking them up with the back of a spoon, then stir in the stock, add the potatoes and bring back to the boil. Reduce the heat to low and cover with a lid. Simmer for 1 hour 15 minutes until the meat is tender and the potatoes are cooked through.
Once tender, remove the lid, turn up the heat, then bubble for 10 minutes to reduce slightly. Taste the sauce, then add a little red wine vinegar and salt and black pepper to taste. Serve with bread to mop up the sauce.
