2 rabbits (about 2kg), jointed into 8 pieces*
125 ml (½ cup) marsala or port
125 ml (½ cup) olive oil
12 garlic cloves, unpeeled
2 large onions, finely chopped
2 sprigs each of sage, rosemary and thyme
2 bay leaves
2 green bird’s-eye chillies, finely chopped
400 g can chopped tomatoes
150 g (1¼ cups) pitted black olives
20 g (¼ cup) raisins
250 ml (1 cup) red wine
chopped flat-leaf parsley, steamed chat potatoes, green beans and broccoli, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 150°C. Place rabbit pieces in a large heavy-based pan over low heat. Cook, stirring occasionally, for 6 minutes or until meat starts to change colour, draining in a colander halfway to discard juices. Drain and wash rabbit pieces, then transfer to a large tray and pat dry with paper towel.
Wipe pan clean, return rabbit to pan and place over high heat, stirring occasionally, for 2 minutes to ensure meat pieces are dry. Add marsala and toss well to coat. Cook for a further 5 minutes or until liquid is evaporated. Add oil and cook for 5 minutes or until rabbit is browned. Add garlic and onions and cook over a medium heat for 5 minutes or until onion is golden. Add sage, rosemary, thyme, bay leaves, chillies, tomatoes, olives, raisins and red wine.
Cover tightly and cook in the oven for 1½ hours or until meat is tender and comes away from the bone. Top with chopped parsley and serve with potatoes, beans and broccoli, if desired.
* Visit sbs.com.au/feast for step-by-step instructions on jointing a rabbit, or ask your butcher to do this for you.
DRINK 2011 Brash Higgins 'NDV’ Nero d’Avola Amphora Project, McLaren Vale ($37)
As seen in Feast magazine, Issue 11, pg54.
Photography by John Reyment.