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6–8
Easy
By Samantha Clark and Samuel Clark
Published 2014
This is a very moreish rabbit stew with subtle hints of rosemary and orange.
Season the rabbit pieces well with salt and pepper. Heat the olive oil in a large pan, add the rabbit and cook over a high heat for a few minutes until it begins to colour on both sides. Add the red wine and cook for 2 more minutes. Add the onions, leek and carrots to the pan together with the oregano, bay leaves, thyme, rosemary, orange zest and spices. Continue to cook until the onions begin