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Rabbit Braised with Eggplant & Olive Oil

Rabbit braised with eggplant & olive oil

1 x 1.5 kg rabbit, cut into joints
400mls extra virgin olive oil
4 cloves garlic, roughly chopped
2 onions, finely diced
1 bay leaf
¼ cup picked rosemary
2 carrots, sliced into 1 cm pieces
2 sticks celery, sliced into 1 cm pieces
½ cup basil leaves
2 large eggplant, cut into 2 cm dice
500 mls sweet white wine
¼ cup vinegar
750 mls stock (or water)

To Finish
1 cup chopped parsley
2 lemons, for squeezing

  • In a large pot, add oil & gently heat over a medium heat
  • Season the rabbit with salt & pepper & seal in oil, a few pieces at a time to retain the heat, then place them in a large roasting tray
  • Add the garlic, celery, onion, carrot & bay leaf
  • Add the rosemary & wine & sweat for 5 minutes over a low heat
  • Add to the roasting tray
  • Add liquid & cover with a lid or foil
  • Cook at 150C for two hours, or until the meat is tender.
  • Squeeze the lemon on top & add the parsley

I like to serve this with a cheesy and herby polenta