Ingredients
Method
1.Preheat oven to 150°C/130°C fan forced. Heat two tablespoons of oil in a heavy-based flameproof casserole pan on high. Brown rabbit in batches for 5 minutes, until golden. Remove from pan.
2.Heat remaining oil in same pan on medium. Cook onion for 5 minutes, until softened. Add pancetta, carrot and garlic and cook for 5 minutes, until starting to brown. Return rabbit to pan with peppercorns and bouquet garni. Add wine, stock, tomato and tomato paste. Cover and bring to boil. Transfer to oven and bake for 1 hour, until rabbit is cooked through and tender.
3.Remove rabbit from sauce. When cool enough to handle, remove meat from bones.
4.Heat rabbit sauce on medium for 3-4 minutes, until reduced a little. Retum rabbit to sauce and cook for another 1 minute, until heated through. Serve on homemade pasta and sprinkle with parmesan and parsley.
If your local butcher doesn’t stock rabbit, ask them to order one for you. with notice, they can joint it for you, if you like.
Note