- 2 wild rabbits, jointed (see note)
- 125 ml (½ cup) olive oil
- 300 gm mild salami, thickly sliced widthways
- 1 onion, finely chopped
- 4 cloves of garlic, finely chopped
- 250 ml (1 cup) dry white wine
- 750 ml (3 cups) chicken stock
- 4 tomatoes, blanched, peeled and coarsely chopped
- 4 sprigs of rosemary
- 110 gm (¾ cup) taggiasca olives (see note)
- 100 gm baby cavolo nero
- 1Preheat oven to 170C. Dust rabbit pieces in seasoned flour, shaking off excess. Heat half the olive oil in a casserole over medium-high heat and cook half the rabbit pieces until golden (2-3 minutes each side). Remove from casserole, then repeat with remaining olive oil and rabbit. Add salami, onion and garlic to casserole and cook until golden (8-10 minutes). Deglaze with wine, then return rabbit to casserole and add chicken stock, tomato, rosemary and olives.Season to taste with sea salt and freshly ground black pepper and bake, covered with a lid, until rabbit is very tender (about 1½ hours). Stir through cavolo nero until wilted, season to taste and serve immediately.
Wild rabbit is available from specialty butchers but you may need to order ahead. Ask your butcher to joint the rabbit for you. Taggiasca olives are small black Italian olives that are available from select delicatessens. If unavailable, substitute with other small black olives such as Ligurian.