- 1 large rabbit, liver reserved (see note)
- 60 ml olive oil (¼ cup)
- 6 onions, sliced
- 6 thick slices smoked streaky bacon, diced
- 6 tomatoes, cut into wedges
- 1 rosemary sprig
- 3 bay leaves
- 500 ml white wine (2 cups)
- 1Preheat oven to 180C. Roughly chop the rabbit liver and set aside.
- 2Heat half the olive oil in a flameproof casserole. Add the rabbit portions and brown over high heat, then remove and set aside.
- 3Add the remaining oil, onion and bacon to the casserole, then cook over medium heat until well caramelised. Return the rabbit to the casserole. Add the tomato, rosemary, bay leaves and liver. Deglaze with wine and season to taste. Cover and roast in the oven for 1 hour.
- 4Remove the rabbit portions and set aside. Return the casserole to the oven and stew the tomato for a further 20 minutes. Return the rabbit portions to the casserole, arranging them on top of the mixture, and cook, covered, for 10 minutes to reheat.
Note Ask your butcher to portion the rabbit, saving the liver. This recipe is from the July 2010 issue of Australian Gourmet Traveller. Reprinted from Rôtis ($49.95, hbk) by Stéphane Reynaud. Copyright © 2009. Published by Murdoch Books. Reynaud's recipes have been reproduced with minor Gourmet Traveller style changes.
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