Wood Fired Recipes Community Cookbook
CONTEST – Tuscan Rabbit
Aug 17, 2015Posted by guestchefPrintRecipe submitted by Michael Davies for our contest. Thanks Michael.
CONTEST - Tuscan Rabbit
A good hearty rabbit dish for any occasion.
Ingredients
Rabbit
- 2 rabbits jointed
- 2 tbsp extra virgin olive oil
- 1/2 cup flour
- pinch Salt and pepper
Sauce
- 2 onions finely chopped
- 2 800g can whole peeled tomatoes
- 6 cloves garlic crushed
- 1 1/2 cups quality white wine
- 3 sprigs rosemary finely chopped
- 4 tbsp parsley chopped
- 1/2 cup Balsamic vinegar
- 1 tbsp extra virgin olive oil
- 2 tsp fennel seeds
- Salt and pepper
Instructions
Rabbit
- First things first.... fire up the trusty WFO and let it settle to ~180ºC.
- Joint each rabbit into 6 pieces of ~equal size (or ask your local butcher to do this for you). Season the flour with a little salt and pepper and then lightly dust the rabbit.
- Add oil to a deep pan and cook the rabbit on all sides until golden brown using a medium heat . Transfer the rabbit to a suitable baking dish - I used a medium sized camp Dutch oven for this.
Tuscan Sauce
- Lightly fry off the onion and garlic in the same pan that the rabbit was cooked in, adding a little more oil if required.
- Except for the parsley, add the remaining ingredients to the pan and simmer until the volume is reduced by a third to half, stirring occasionally. Crush the tomatoes as you stir, and season to taste.
- Add the sauce to the baking dish, ensuring all pieces of rabbit are liberally coated.
- Cook in the WFO with the lid on for approximately 1 hour and 15 minutes, or until the rabbit is tender.
- Sprinkle with parsley and serve immediately.
- Enjoy with seasonal vegetables, crusty bread or just a glass of wine.
