About this recipe:A quick and tasty way to prepare rabbit, this is a unique dish with an exotic combination of flavours. Serve with rice.
Deborah Lo Scalzo
4 tablespoons olive oil
1 rabbit, cut into pieces
1 onion, finely chopped
1 carrot, finely chopped
1 tablespoon chopped fresh rosemary
salt and pepper to taste
125ml white wine
1 tablespoon capers
1 teaspoon sultanas
1 teaspoon pine nuts
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:40min › Ready in:1hr
Heat the oil in a large saucepan. Add the rabbit and brown on all sides. Add the onion, carrot and rosemary.
Once the rabbit is browned, season with salt and pepper. Add the passata and pour the white wine over the rabbit. Add the capers, sultanas and pine nuts and continue cooking over high heat for a few minutes. Turn down the heat, mix well and cover with a lid. Let everything cook on low heat until the sauce is thick and the rabbit is cooked through.