| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sainsbury’s, Sainsbury8 | 4 | servings | ||
INGREDIENTS
| 4 | lg | Rabbit joints |
| 7 | tb | Olive oil |
| 1 | Sprig fresh rosemary; chopped finely, or | |
| ; 1/2 teaspoon dried | ||
| ; rosemary | ||
| 6 | Fresh sage leaves; chopped finely, or | |
| ; 1/2 teaspoon dried | ||
| ; sage | ||
| 4 | Juniper berries; crushed lightly (4 | |
| To 5) | ||
| 1 | Lemon; juice of | |
| Salt and pepper |
INSTRUCTIONS
Cut the rabbit joints into two or three pieces each. Lay them in a deep flameproof terracotta pot or casserole. Mix all the other ingredients, season with salt and pepper and pour over the rabbit. Cover and leave to marinate for about 3 hours or overnight. Place the pan over a medium to low heat and bring the contents slowly to the boil. Mix carefully and add more oil or a little water, if necessary. Reduce the heat, cover the pan and simmer for about 30 minutes. Remove the lid, stir to turn the rabbit pieces, then simmer slowly, uncovered, for a further 30 minutes, or until the rabbit is tender. Serve immediately, with potatoes roasted in olive oil and a green salad. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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