Name: Rabbit with rosemary and white wine
Cook time: 150 min
Total time: 150 min
Yield: 4
Ingredients: 2 rabbits (2kg); 1/4 cup (60ml) olive oil; 1 leek (350g), sliced thinly; 2 trimmed sticks celery (150g), chopped finely; 2 clove garlic, crushed; 1/4 cup (35g) plain flour; 2 1/2 cup (625ml) chicken stock; 1/2 cup (125ml) dry white wine; 1 tablespoon fresh rosemary; 200 gram button mushrooms; 2 zucchini (240g), sliced thinly; 1 tablespoon finely chopped fresh parsley

Ingredients

2 rabbits (2kg)

1/4 cup (60ml) olive oil

1 leek (350g), sliced thinly

2 trimmed sticks celery (150g), chopped finely

2 clove garlic, crushed

1/4 cup (35g) plain flour

2 1/2 cup (625ml) chicken stock

1/2 cup (125ml) dry white wine

1 tablespoon fresh rosemary

200 gram button mushrooms

2 zucchini (240g), sliced thinly

1 tablespoon finely chopped fresh parsley

Method

1.Clean and trim rabbits; cut into pieces. Rinse under cold water; pat dry with absorbent paper.

2.Heat 1 tablespoon of the oil in large frying pan. Cook rabbit, in batches, until browned all over; drain on absorbent paper. Heat remaining oil in pan; cook leek, celery and garlic, stirring, until leek is soft.

3.Stir in flour; stir until mixture is dry and grainy. Remove pan from heat; gradually stir in stock and wine. Stir over heat until mixture boils and thickens.

4.Return rabbit to pan; add rosemary. Simmer, covered, about 1½ hours or until rabbit is tender.

5.Add vegetables; simmer, covered, 20 minutes or until vegetables are tender. Stir in parsley.

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