Rabbit and Green Bean Bake
2 h. 25 min.
Heat the oven to 190°C (170° fan) 375°F gas 5.
Toss the rabbit joints in the flour until coated.
Heat the oil in a pan and cook the onion and garlic until soft. Stir in the cumin and thyme and put into a large casserole dish.
Brown the rabbit joints in the pan until brown on all sides and put into the casserole dish. Season with salt and pepper.
Pour in the wine and stock, cover and cook for 1 hour.
Add the vegetables to the dish and continue cooking for a further hour until the rabbit is tender and the vegetables are cooked. Serve with polenta.