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You'll need

1 rabbit (about 1.2kg), jointed into 6-8 pieces (see note) 175 ml extra-virgin olive oil 1 large white onion, finely chopped 3 garlic cloves, finely chopped 1 celery heart, finely chopped ½ cup coarsely chopped flat-leaf parsley, plus extra to serve 250 gm puréed ripe tomatoes (1-2 tomatoes) 50 gm (6 large) green olives (such as Nocellara del Belice or other large green Sicilian olives) ¼ cup chopped oregano 2 tbsp large capers in vinegar, drained, well rinsed and coarsely chopped 125 ml (½ cup) red wine vinegar 1 tbsp caster sugar Grilled vegetables, such as zucchini scattered with mint, to serve

Method

  • 01
  • Wash rabbit pieces under cold running water and pat dry with paper towels. Heat 80ml oil in a large, deep frying pan over medium-high heat, add rabbit and fry until well browned (5-7 minutes). Set aside, wipe pan clean with paper towels and heat remaining oil in pan over low-medium heat. Add onion and garlic and sauté until transparent (6-8 minutes), then throw in celery heart and parsley, and stir for 30 seconds. Add tomatoes, olives, oregano and capers, and simmer until sauce is reduced slightly (8-10 minutes). Add rabbit and stir to coat, season to taste, then cover with a lid and simmer over low heat, stirring occasionally, until rabbit is just cooked (10-12 minutes).
  • 02
  • Combine vinegar and sugar in a bowl. Add to rabbit, increase heat to medium-high and simmer uncovered, stirring occasionally, until almost all the liquid has evaporated (6-8 minutes). Remove from heat and set aside covered, stirring occasionally, for 2 hours to cool to room temperature and for flavours to develop. Serve with grilled vegetables.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Ask the butcher to joint the rabbit for you.

Drink Suggestion

Juicy young red made from the Sicilian nero d’Avola grape.

Featured in

Nov 2016

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