Nicoise-style braised rabbit

Source: seed-french

Ingredients

1.2 kg rabbit, jointed
3 tbsp olive oil
2 medium onions, sliced
4 cloves garlic cloves, crushed
6 fillets anchovy fillets
150 g black olives, pitted
400 g tomatoes, canned
250 ml red wine
250 ml chicken stock
2 leaves bay leaves
2 sprigs thyme, fresh
1 sprig rosemary, fresh
1 tsp salt
0.5 tsp black pepper
2 tbsp capers
1 tsp lemon zest

Method

Nicoise-style braised rabbit

Method

Heat olive oil in a large casserole and brown the rabbit pieces on all sides, then remove and set aside. Sauté the onions and garlic until softened, then add the anchovies, crushing them into the oil. Pour in the red wine and stock, return the rabbit to the pan with the bay leaves, thyme and rosemary, then cover and braise in the oven at 160°C for 90 minutes. Add the canned tomatoes, olives and capers, then return to the oven for a further 30 minutes until the rabbit is tender. Finish with lemon zest and fresh parsley, season to taste with salt and pepper.

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