Rabbit is one of our finest wild foods - it's flavoursome, lean and ridiculously cheap - and this is a wonderfully easy recipe for an autumn casserole.
Ready in 2¼ hours
1. Heat the oil in a flameproof casserole or heavy-based saucepan over a medium-high heat. Add the rabbit, in batches, and brown all over. Remove with a slotted spoon and set aside. Add the bacon to the pan and fry for 2-3 minutes, until well coloured. Add the garlic and brown slightly, then add the onions and cook for 1-2 minutes. Add the rosemary and red wine, allowing the wine to bubble up for a couple of minutes, then return the rabbit to the pot. Stir well and reduce the heat to a simmer. You can swap in sage or thyme for rosemary. As this contains bacon, don't add salt until the end of cooking.
2. Squish the tomatoes through a colander into a bowl. Add the pulp and the juices to the casserole and stir through. Add the stock to almost cover the meat, cover with a lid and simmer gently for about 1½ -2 hours (if the rabbit is wild, it will take a bit longer). Check the meat - you want it to be tender, like cooked chicken. Cook for a little longer if necessary.
3. Stir the butter into the stew and season to taste. Serve with rice, mash or, to be truly ardent, a soft, buttery spoonful of polenta.
© delicious. magazine
Open an Italian red with hints of thyme and spice. Try a wine made with the Negroamaro grape.
23.2g fat (8g saturated)
Contributed by delicious. magazine
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