PIZZA FOR BREAKFAST

BRAISED RABBIT WITH ROSEMARY AND THYME

INGREDIENTS: Makes 6 Portions 1 4 2 2

rabbit red onions, peeled and cut into thin slices cloves of garlic, minced Tbsp flour

3 Tbsp olive oil 250ml white wine 300ml veal stock 2 sprigs rosemary 3 sprigs thyme 250ml cream

METHOD: 1. Pre-heat the oven to 160°C. 2. Cut the rabbit into pieces, then wash with plenty of cold water and pat dry. Season with salt and pepper, then dust with flower. 3. Peel the onions and garlic. Cut the onions into thin slices. Mince the garlic. 4. Heat the oil in a casserole and brown the rabbit pieces in small portions on all sides over medium heat until they have a nice golden colour. Once browned, remove from the pan and keep warm on a plate. 5. Add the onions and garlic to the casserole and caramelize gently over medium heat, stirring occasionally. 6. Pour in the wine to deglaze, leaving the wine to evaporte completely. 7. Add some of the veal stock and place the rabbit pieces back in the casserole. 8. Add the rosemary and thyme, then put the casserole in the oven for 45 min or until the rabbit is soft. During the cooking time baste several times with the remaining veal stock. The rabbit is cooked when a thermometer inserted reads 160°C. To make sure the meat is tender, it should be easy to insert a fork, as well as the meat sliding off the fork easily. If this is not the case, the rabbit needs to be cooked further as the fibres are still too tough. 9. Once the rabbit is tender, remove the pieces from the pot onto a plate and keep warm. 10. Add the cream to the casserole, then place the casserole on the stove and leave the sauce to reduce until it has a creamy consistency. 11. Season with salt and pepper, then add the rabbit pieces back to the casserole and warm through. Important: never boil the sauce with the rabbit inside as this will result in the meat getting tough. http://pizzaforbreakfasts.blogspot.com