Summer rabbit
Ingredients
- 1 rabbit, skinned and jointed
- 500ml chicken stock
- 3 medium potatoes, peeled and quatered
- 10 sweet red cherry tomatoes
- 3 quarters of lemon
- 1 whole head of garlic cut in half, roasted and squeezed out
- 3-4 sprigs fresh lemon thyme
- handful coriander, chopped
- handful Italian parsley, chopped
- ½ tsp Moroccan spice mix
- 10 green olives
- 4 shallots, peeled and whole
- salt and pepper to taste
- 1 large red or yellow pepper
- ½ lime, squeezed to taste
- ½ cup white wine
- 2 tbsp pickled ginger
Method
- Joint and brown the rabbit.
- Roast the pepper in oven for 10 mins in a moderate oven.
- When it starts to blacken remove and place in a sealed plastic bag.
- Then after 5 mins peel and cut into slices.
- Put quartered potatoes in bottom of slow cooker, add browned jointed rabbit.
- Add all other ingredients apart from coriander and parsley including the three quarters of lemon or a few stalks of lemon grass.
- Cook in slow cooker or casserole dish for 6 hours or more.
- Add parsley and coriander towards the end. Also remove the bones.
- If you like a thickened gravy add 1tsp cornflour mixed with a small amount of water to thicken.
- Some prefer the summery soup so don’t thicken and serve in a soup bowl.
