Rabbit stew with capers and olives

Method

1. Brush the rabbit pieces with the Dijon mustard, then coat in the seasoned flour.

2. Heat some olive oil in a casserole dish. Add the rabbit pieces in a single layer in the dish and fry until golden-brown on all sides. Remove the rabbit from the casserole and keep warm.

3. Add the onion and carrot to the casserole dish and sprinkle with a little flour, mixing well. Add the wine and cook, scraping the bottom of the pan, to de-glaze it.

4. Add the thyme, bay leaf, tomato puree and garlic and mix well. Return the rabbit pieces to the pan and pour in the stock.

5. Bring to the boil, reduce the heat to very low, season with salt and freshly ground pepper, cover and simmer for 1-1 hour 30 minutes.

6. Meanwhile, preheat the oven to 220ºC/gas 7. Half an hour before the rabbit is ready to serve, toss together the new potatoes, garlic and bacon in roasting tray with 2-3 tablespoons of olive oil. Roast the new potatoes until golden brown and tender.

7. Remove the simmered rabbit with a slotted spoon and keep warm. Strain the sauce and return it to the casserole dish.

8. Add the tomatoes and capers and cook briskly until reduced by half. Season with salt and freshly ground pepper. Return the rabbit to the casserole dish and mix in the olives. Heat through and sprinkle with parsley.

9. Serve the rabbit with the roast new potatoes.

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Ingredients

1 Rabbit, jointed
50g Dijon mustard
seasoned plain flour, for coating
Olive oil, for shallow frying and roasting
2 Onions, chopped
2 Carrots, chopped
100ml White wine
2-3 thyme sprigs
1 fresh bay leaf
7g tomato purée
400ml fresh chicken stock, home-made or shop-bought
salt and fresh ground black pepper
300g plum tomatoes
100g capers
150g large green olives
2 tbsp chopped parsley
300g small new potatoes
1 garlic clove
100g dry-cured bacon lardons

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