Italian Meat - Poultry and Game Recipes - Rabbit in a Pot (Conglio in Pentola) Recipe

Ingredients

• 1 large rabbit

• 45ml/3 tbsp oil

• 1 garlic bulb, separated into cloves and peeled

• 90ml/6 tbsp chicken stock

• 60ml/4 tbsp red wine

• 15ml/1 tbsp chopped fresh parsley

• 2 bay leaves

• salt and freshly ground black pepper

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Method:

1. Joint the rabbit and fry in a flameproof casserole in the oil with the garlic.

2. Cook the meat quickly to brown and seal the juices. Add the separated garlic cloves and cook for 5 minutes.

3. Pour in the stock and red wine and sprinkle in the parsley.

4. Add the bay leaves and seasoning, cover and bake in a preheated oven at 190C/375F/gas mark 5 for 1 1/4 hours.