INGREDIENTS

INSTRUCTIONS

creamy mashed potato and buttered peas, to serve Place the oil, leeks,
carrots, celery, bay leaves and chillies in a non-metallic bowl. Add the
rabbit and season generously. Cover tightly and leave to marinade in the
fridge for at least 2 hours but up to 24 hours is best, stirring a couple
of times.
Heat a large heavy-based casserole dish. Remove the rabbit from the
marinade, brushing off the vegetables. Spoon flour and half the allspice
into a large plastic bag, add the rabbit and shake to coat in flour.
Discard excess flour. Add 2 tbsp olive oil to the casserole dish, then add
the rabbit, fry for about 10 minutes until nicely browned, turning
regularly. Transfer to a plate.
Remove the bay leaves from the marinade and reserve, then remove and
discard the chillies. Add the pancetta or bacon to the same pan and when it
renders a little fat, add all the marinated vegetable mixture and the
garlic. Cook for about 10 minutes until lightly golden and just tender,
stirring.
Stir in the remaining allspice, gradually pour in the wine, stirring
constantly, then turn up the heat and boil for a few moments. Pour in the
stock, stirring to combine, then turn down the heat and add the rabbit
pieces, reserved bay leaves and the rosemary. Cover and simmer for about 45
minutes until the rabbit is completely tender. Season to taste. Serve at
once with the mashed potatoes and peas.
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