| 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.
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