Home
Preheat the oven to 195°C/gas mark 5½
Serves 4.
Season the rabbit legs with salt and pepper and dust with the plain flour. Heat the extra virgin olive oil in a large pan over a medium heat and colour the legs lightly on all sides. Remove from the pan and set aside
-600g of rabbit leg, bones removed from the thighs but left in the legs
-salt
-freshly ground black pepper
-15g of plain flour
-15ml of extra virgin olive oil
Place a separate ovenproof pan or casserole dish over a medium heat and add the pancetta, carrot, onion, celery, garlic and rosemary. Fry together gently, allowing the vegetables to soften in the fat released from the pancetta. Add the mushrooms and wine to the pan and stir, cooking for 5 minutes until the liquid evaporates
-60g of pancetta, chopped into lardons
-1 carrot, diced
-1 onion, diced
-1 stick of celery, diced
-2 garlic cloves, finely chopped
-5g of chopped rosemary
-75ml of white wine
-200g of mixed wild mushrooms, sliced
In a separate jug, mix the tomato paste into the chicken stock until dissolved and combined. Pour the stock over the vegetables, adding the rabbit, dried chillies, capers and olives to the pan. Put the lid on the dish and transfer to the preheated oven, cooking for 45–50 minutes until the rabbit is cooked through
-2 tbsp of tomato paste
-500ml of chicken stock
-3 dried chillies
-1 tbsp of baby capers
-1 handful of black olives, pitted
To serve, place the dish in the centre of the table and serve hot, garnished with a few sprigs of fresh chervil.
