- 5 tbsp olive oil.
- 8 tbsp Dijon mustard.
- 2 rabbits (each 1kg/2lb 4oz), cut into pieces.
- 1 tbsp chopped fresh thyme.
- 1 tbsp chopped fresh rosemary.
- 4 tbsp fresh basil.
- Bouquet garni.
- 1 onion, finely chopped.
- 250ml/9fl oz red wine.
For the caramelised tomatoes:
- 25g/1oz caster sugar.
- 3tbsp red wine.
- 4 tbsp olive oil.
- 500g/1lb 2oz plum tomatoes,
- halved lengthways and seasoned.
- 2 fresh rosemary sprigs.
- 2 bay leaves.
- 1 whole bulb of garlic.
- Preheat oven to 180C/fan 160C/gas mark4.
- Start caramelising the tomatoes: heat a large frying pan and sprinkle with sugar.
- Leave for 2 minutes to melt.
- Remove from the heat and add the vinegar, stirring to dissolve the caramel.
- Stir in the oil and return to the heat.
- Add tomatoes, cut-side down, with the rosemary, bay and unpeeled garlic.
- Cover and cook over a low heat for 15 minutes.
- Remove lid and cook for 35-40 minutes until almost all liquid has gone.
- Roast the rabbit: pour one tablespoon of oil in a roasting tin.
- Rub six tablespoons of mustard over the rabbit and put in the tin.
- Sprinkle with thyme, rosemary, half the basil and two tablespoon of oil then add bouquet garni.
- Roast for 40-50 minutes or until tender; turn, brush with mustard and oil during roasting.
- Transfer the rabbit to a serving dish and keep warm.
- Add the onion to the pan and fry on the stove, scraping up the bits from the bottom.
- Leave to soften for 8 minutes.
- Add wine and simmer for 2 minutes to reduce.
- Spoon the juice over the rabbit, sprinkle with basil and serve.