The day before prepare the marinade. Process together the sundried tomatoes, peeled garlic, herbes de Provençe, ginger and olive oil until you have a paste. Season. Make a series of regular incisions in the rabbit thighs down to the bone. Fill with the tomato paste, wrap the thighs tightly in plastic wrap and chill for 24 hours.
Cook the rabbit over gentle heat for 15 minutes on each si