Name: Slow-Cooked Rabbit
Yield: Serves 6–8
Ingredients: 4 sprigs of thyme; 1 leek, sliced; 8 bay leaves, preferably fresh; 2 teaspoons ground allspice; 2 teaspoons dried oregano; 400 ml red wine; 4 sprigs of rosemary; 3 large (2cm × 3cm) strips of orange zest; 500 g tomato passata or tomato purée; 1–2 tablespoons Forum Cabernet Sauvignon vinegar, or a good-quality aged red wine vinegar with a pinch of sugar; 1 rabbit (1–1.2kg), cut into 8 pieces; 200 ml olive oil; 2 cinnamon sticks; 8 red onions, sliced; 5 carrots, sliced

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

About

This is a very moreish rabbit stew with subtle hints of rosemary and orange.

Ingredients

1 rabbit (1–1.2kg), cut into 8 pieces
200 ml olive oil
400 ml <

Stew
Gluten-free

Method

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

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Ingredients

Method

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