Wild Rabbit Slow Cooked with Rosemary, Olive Oil and Garlic.


  • 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.


  1. Use a really big casserole dish, one that’ll go on the stove and fit all the meat.

  2. 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.

  3. When they are lovely and golden brown, fit all the pieces back in the pan, throw

  4. Throw in the rosemary, garlic and all of the olive oil.

  5. Add the wine and mix well.

  6. Bring the mixture up the boil, then partially cover with lid and allow it to simmer vigorously for 2-2½hrs.

  7. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don’t try to slow-cook this in the oven as it just won’t bring the elements of the sauce together in the same way).

  8. Season and serve the whole lot with sautéed potatoes or creamy mash and buttered greens.