Day: March 9, 2010

1 rabbit, jointed in 6 portions
6 sausages, cut in chunks
6 rashers smoked bacon, cubed
6 large roma tomatoes, cut in segments
4 onions, sliced
3 bay leaves
1 rosemary sprig
500ml white wine
salt, pepper
olive oil

0. Preheat oven to 180C.
1. Brown the rabbit pieces in olive oil on high heat in an oven-proof pot. Remove and set aside.
2. Reduce heat. Brown bacon, sausages and onions in some more olive oil until well caramelised.
3. Deglaze with wine. Add rabbit pieces, tomato segments and herbs. Season with salt and pepper.
4. Roast in oven for 1 hour.
5. Remove rabbit pieces and set aside. Return pot to oven for another 20 minutes to further stew the vegetables.
6. Check stew seasoning. Place rabbit pieces on top of stew and return pot to oven for 10 minutes to re-heat.

I used honey and wholegrain mustard sausages we get from the Giggly Pig people at the market and a nice Riesling for the wine. All in all, a very good first try and the recipe.