Cooking Time: 1 hr +
Serves: 6   

Ingredients

1 large domestic rabbit
20g good quality chicken stock cubes
4 bay leaves
2 large sprigs fresh rosemary
1 tbsp salt
1g cracked black pepper
5g finely chopped sage
2 jars Sacla tomato fillets (or peppers) drained
480g warm extra virgin olive oil

Instructions

Cut the rabbit into three, legs, back and front legs.

Place into a large saucepan.

Cover with cold water and add the bay leaves, rosemary and salt.

Bring to the boil and then just simmer for 1 hour with a lid on.

This is really important, the pan must just simmer or the saddles dry out very quickly.

After the hour strain off the stock and carefully remove all the hot meat from the carcass.

Try to leave the meat in good sized pieces, this makes the end result more appealing.

Place into a deep bowl and add the chopped sage, black pepper, peppers or tomatoes and salt and mix well.

Finally pour over the hot oil, mix well and cover with cling film.

Its really important to cover the meat completely.

Then pop into the fridge and leave for a couple of days to marinate.

Serve slightly warmed with rocket, char grilled Ciabatta bread, chives and baby artichokes

Copyright Phil Vickery