still life with rabbit and vegetables

STORE CUPBOARD RABBIT CASSEROLE

Ingredients

  • 1 wild rabbit
  • 25 g butter
  • 1 onion
  • 1 clove garlic
  • 1 stick of celery
  • 1 carrot
  • 60 ml vermouth
  • 1 can of tomatoes
  • Thyme leaves

Instructions

  1. joint your rabbit and cut the back into two pieces or three if the rabbit is large.
  2. Heat a large knob of butter in an ovenproof pan and fry a sliced onion (with chopped garlic, celery and carrots if available) until softened.
  3. Add the rabbit joints and cook for five or ten minutes until they’re lightly browned.
  4. Stir in 60ml vermouth (or 125ml of wine), a can of tomatoes and enough water (or stock) to almost cover the rabbit.
  5. Add a scattering of thyme leaves (or dried oregano), a grinding of salt and pepper, cover with the lid and put into a low oven (150C) for at least three hours by which time the meat will be falling off the bones.
  6. When the cooking time is up, lift the meat and vegetables onto a serving dish (discarding any loose bone) and boil the liquid on the hotplate until reduced and thickened.