Sweet and Sour Rabbit Jamie Oliver

 

Ingredients

• 1 whole rabbit (1.2kg) , skinned, jointed
• olive oil
• 1 red onion
• 5 ripe cherry tomatoes
• 1 fresh red chilli
• 5 fresh bay leaves
• 50 g pine nuts
• 50 g blanched almonds
• ½ teaspoon ground cloves
• 150 ml full-bodied Sicilian red wine
• 100 ml thick balsamic vinegar
• 1 tablespoon runny honey

Method

1. Place all the rabbit in a cold casserole pan and add 3 tablespoons of oil. 
2. Put on a medium-high heat for the rabbit to get golden, turning occasionally.
3. Peel and finely slice the onion, quarter the tomatoes, then halve the chilli lengthways and deseed. Add it all to the pan.
4. Add the bay leaves, nuts, cloves and wine. 
5. Pour in 350ml of water, bring to the boil, then simmer on a low heat for 15 minutes.
6. When the time’s up, pour in the balsamic and add the honey. 
7. Cook for another 30 minutes, or until the rabbit is soft and tender and the liquid has reduced to a dark, thick, flavourful coating, stirring occasionally. 

Source: Jamie Oliver