Rabbit with prunes in red wine

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Preparation info
  • Serves

    2

    • Difficulty

      Complex

Appears in
The Good Table: Adventures In and Around My Kitchen

By Valentine Warner

Published 2013

  • About

This is a favourite of mine, with the strong flavours perfect for grassy wild rabbit. When buying rabbit, try to choose a young one, preferably head-shot with a rifle as the meat will be much less damaged.

Ingredients

  • 3 tablespoons olive oil
  • 1 fresh wild rabbit, jointed into eight
  • 1 garlic bulb, cut

Method

Preheat the oven to 160°C fan/180°C/Gas 4. Heat the oil in a large, flameproof casserole and add the rabbit, garlic (cut-side down) and rosemary leaves. Fry over a medium-high heat, turning occasionally, until the rabbit is well browned on all sides. Do not allow the gar