Rabbit in White Wine & Garlic
10min prep, 3 hours, 30 min cook
Serves 4
Ingredients
4 tbsps flour
Sea salt and freshly ground black pepper
1 rabbit, skinned, gutted and cut into four pieces
4 tbsps olive or rapeseed oil
10 cloves garlic, peeled
750ml white wine
6 sprigs rosemary
Method
Preheat the oven to 140°C/275°F/Gas Mark 1. Season the flour with salt and pepper and roll the rabbit pieces around in it until well coated.
Heat the oil in a casserole pan and brown the meat for 1 minute on each side. Crush the garlic and add to the pan.
Pour the wine over the meat and add the sprigs of rosemary. Cover and cook for 3.5 hours until the meat is tender. Serve with a side of fries or game chips.
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