My Dad went in search of a book makers to stick a few quid on a nag at 2.30 at Chepstow….unable to locate the bookies he instead happened upon a butcher’s shop…and like me found himself physically unable to ignore this meat emporium……so he went in and bought me a bunny….
Rabbit is an incredible meat and if you can get the fluffy, cutsie, floppy ears outta your mind then you’re in for a real treat here…less Bugs and more BBQ.
This dish is Greek in its styling…simply because this was one of the first Greek dishes I ever ate….much to the consternation of my mates who preferred the safety of Souvlaki…so to annoy them further I ate nothing but bunny for the remaining 6 days of the holiday 🙂
OK – so there are two things with this recipe I want to introduce you to….1. Bunny is great and 2. we are slap bang in the middle of wild garlic season and I have a patch 30 seconds walk from my front door (one of the main reasons I bought this house!)
WHAT YOU NEED:Serves 4
1 wild rabbit
6-8 waxy spuds (Italian are great right now)
100 grams of deli sun-dried tomatoes
100 grams of black olives
1 handful of wild garlic, finely chopped
1 glass of white wine
Fresh Rosemary and Oregano
Olive oil and chopped parsley
HOW YOU DO IT:
STEP 1: So, kick things off by jointing the bunny (or get the butcher to do it), sling the joints into bowl and lug in about 3-4 tbs olive oil. Roughly chop the herbs and add to the bowl with the bunny along with the sun-dried tomatoes, olives, wild garlic and white wine and leave to marinate for about 1-2 hours.
STEP 2: As the rabbit gets to know the flavours peel and power boil the spuds, drain and leave to cool completely.
STEP 3: Cooking time is bout 40 minutes top to tail, get the oven up to 200c and transfer the bunny to a roasting dish, season well with salt and cracked black pepper then straight into the middle shelf of the oven. Likewise add the spuds to a shallow roasting tray, lug over some olive oil and add to the bottom shelf and roast everything!
STEP 4: Keep an eye on things…so don’t lurk off to the pub. Occasionally baste the rabbit with its own juice and move it around the roasting dish until it take on a nice golden colour and is cooked through.
Serve with a Greek salad and a huge plate of Tzatiki……done!