rabbit and tomatoes


I got three rabbit legs and thighs from the butcher. I chopped each into three pieces with the meat cleaver and…

I put a whole clove of garlic into a frying pan with some olive oil and when it had taken a little colour and flavoured the oil, I added the meat. When it had browned on all  sides, I added a handful of chopped date tomatoes. I added half a glass of white wine and let it bubble up. I seasoned with salt and pepper.

 I then turned the heat down and covered the pan. It cooked for 40 minutes. I checked from time to time, turning the meat over, and I removed the lid for the last few minutes so as to thicken the sauce. I discarded the clove of garlic somewhere along the line!

We ate this with a salad and toasted bread. Yum!


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