Corsican Rabbit

 

INGREDIENTS

• 1 rabbit (1.5 kg / 3.3 lbs), cut into 4 to 6 pieces
• 250 g (8.8 oz) sliced onion
• 3 cloves garlic
• 3 tbsp mixed black and green olives
• 2 tbsp capers in brine
• 100 g (3.5 oz) pancetta, cut into lardons
• 200 ml (6.8 fl oz) white wine
• chicken stock or water to top up
• 1 tbsp red wine vinegar
• 1 tbsp tomato paste
• 1 tbsp mixed herbs (parsley, thyme, rosemary)
• 2 tbsp olive oil
• Salt and pepper, to taste

MISE EN PLACE

Cut the rabbit into 4 to 6 pieces. Cut the pancetta into lardons. Finely slice the onion. Measure and weigh the rest of the ingredients.

Method

1. Heat the olive oil in a Dutch oven or small stock pot over medium heat, then add the rabbit pieces and lightly brown them on each side for 5 to 6 minutes. Once browned, remove the rabbit pieces and set them aside on a plate.
2. Still on medium heat, add the pancetta lardons to the pot, stir, and cook for 2 minutes until lightly colored. Then, add the sliced onions and garlic to the pot. Adjust the heat to low and continue to cook the onions and pancetta for 5 to 6 minutes, stirring occasionally.
3. Pour in the vinegar and white wine, mix well, then add the tomato paste, olives, capers, and herbs. Stir thoroughly, then return the rabbit pieces to the casserole and top up with water or stock until the liquid just about covers the meat.
4. Cover and let cook on low heat for at least an 1 hour, stirring occasionally.
5. to serve either shred the meat and serve over paste with some of the cooking juices, olives and bacon with some parmesan. or just as is with a side of potato puree. best to keep in mind that rabbit has a tendency to be dry a rather dry meat on its own so always serve each portion with plenty of sauce.

Source: French Cooking Academy