- 4 wild rabbits, jointed into legs, shoulders and half saddles.
- 100g/4oz plain flour, seasoned.
- 500ml/18fl oz extra virgin olive oil.
- 10 rosemary sprigs.
- 40 garlic cloves, unpeeled.
- 600ml/1pt dry white wine.
- Use a really big casserole dish, one thatâ€™ll go on the stove and fit all the meat.
- Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at time in a few tbsp of the oil.
- When they are lovely and golden brown, fit all the pieces back in the pan, throw
- Throw in the rosemary, garlic and all of the olive oil.
- Add the wine and mix well.
- Bring the mixture up the boil, then partially cover with lid and allow it to simmer vigorously for 2-2Â½hrs.
- After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Donâ€™t try to slow-cook this in the oven as it just wonâ€™t bring the elements of the sauce together in the same way).
- Season and serve the whole lot with sautÃ©ed potatoes or creamy mash and buttered greens.