Preparation: 20 mins
Cooking: 90 mins
1 rabbit , jointed into 6-8 pieces (ask the butcher to do this)
1 onion , finely chopped
2 garlic cloves , crushed
4 tbsp chopped parsley
oregano or marjoram, finely chopped to make 1 tbsp
2 lemons , zested and the juice of one, the other cut into wedges a handful of green olives , pitted or whole
3 potatoes , cut into chunks
300ml white wine
Heat the oven to 180C/fan 160C/gas 4. Brown the rabbit pieces in a little olive oil in a large ovenproof casserole then remove. Tip in a little more oil, add the onion and fry over a low heat for a couple of minutes. Add the garlic, 2 tbsp parsley and the oregano or marjoram. Cook until an aromatic paste, then return the rabbit to the casserole. Stir in the lemon zest and juice, the olives, potatoes and wine. Bring to the boil and season well. Cover with a lid and bake for 1 hour, remove the lid and bake for a further 30 minutes to reduce the sauce a little. Stir in the remaining parsley.
Recipe courtesy of Robert Gooch at www.wildmeat.co.uk.