Wild Rabbit Slow Cooked with Rosemary, Olive Oil & Garlic

 

The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn

What you will need

4 wild rabbits, jointed into legs, shoulders and half saddles (ask your butcher to do this for you)

100g plain flour, seasoned

500ml extra-virgin olive oil

10 rosemary sprigs Rosemary rose-mar-ee Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

40 garlic cloves, unpeeled

600ml dry white wine

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