Jointed Rabbit Bake
ready in 2 h.
- 1 Rabbit (approx. 1.5 kg, jointed)
- extra virgin olive oil
- 3 carrots (sliced)
- 2 Parsnips (peeled and sliced lengthways, halved if necessary)
- 1 cup Butternut squash (diced)
- 2 garlic cloves
- 0.333 cup Chestnuts (roasted)
- 3 bay leaves
- 2 sprigs rosemary
- ⅞ cup white wine
- thyme (to garnish)
Wet a terracotta cooking pot.
Brush the meat with oil and season with salt and ground black pepper. Place the meat, vegetables, garlic, chestnuts, bay leaves and rosemary into the cold pot. Add the wine and 1 tbsp oil and place the lid on top.
Cook for around 1.5 hours at 180°C (160°C in a fan oven), 350°F, gas 4 (no need to preheat the oven).
Turn off the oven and leave to pot to rest for 15 min. Then remove the pot from the oven, garnish with thyme and serve. Goes well with fresh, crispy white bread and a glass of white wine.