Recipes

Rabbit in potacchio

1 medium size rabbit
85 g (3 oz) bacon, in a piece
2 sprigs fresh rosemary
7 garlic cloves
200 ml dry white wine
8 tbsp olive oil
White vinegar
Salt

Dip rabbit pieces into white vinegar for some moments, pat dry and put into frying pan without any fat. Roast for some moments on both sides over medium heat and take away. Chop bacon and 2 garlic cloves finely. Put olive oil into pan together with chopped ingredients, rosemary and remaining cloves of garlic, crushed. Add rabbit pieces and roast on both sides over medium heat for some minutes. Pour in wine, season to taste with salt and pepper, low flame to minimum and continue cooking half-covered until meat is tender. Add hot water if necessary.

Baked Rabbit with Mushrooms

1 rabbit, around 1.5 kg, cut in servings
1 cup mushrooms, washed and cut in medium size pieces
1 cup olive oil
Salt
Pepper

Sauce
3 spoons olive oil
2 spoons flour
1.5 glass fresh - lukewarm milk
1 cup parmesan cheese, finely grated
Salt
Pepper
Nutmeg

Marinate rabbit pieces and mushrooms in olive oil. Add salt and pepper and put in fridge for 1 hour. Place in baking pan and bake in 180C for 40 - 50 minutes. Prepare sauce: Heat olive oil and add flour. Pour gradually milk and stir constantly until the sauce starts to thicken. Remove from heat and add salt, pepper, parmesan cheese and nutmeg. Serve rabbit with mushrooms and pour over spoons of sauce.

Braised Rabbit Irouleguy with California Golden Raisins

Rabbit
2 rabbits (about 2½ lbs each), cut into 6 pcs each
1 bottle (750 mL) Irouleguy or other dry red wine
1 small bouquet garni
7 cloves garlic, peeled
2 tbsp whole black peppercorns
1 small onion, peeled and coarsely chopped
1 small carrot, peeled and chopped
5 tbsp olive oil, divided
1 celery stalk, chopped
1 cup California golden raisins
3 cups veal or chicken stock
1/3 cup unsalted butter
Kosher salt
Freshly ground black pepper

Garnish
1 cup toy box or cherry tomatoes, stems removed & cut in half
1 cup fava beans, shelled and cooked
4 fingerling potatoes, roasted & split in half
2 tbsp freshly chopped parsley

Arrange rabbit pieces in a wide dish or glass bowl and add red wine to cover. Add bouquet garni, garlic, black peppercorns, onion, carrot, 2 tbsp olive oil, celery stalk and California golden raisins. Swish rabbit around in marinade until well coated. Cover loosely and place in refrigerator overnight.
Remove rabbit from marinade. Separate center loin meat, front and hindquarters and set aside. Turn marinade, fore and hindquarters into large saucepan over high heat.

Add veal stock and bring to boil. Reduce heat and simmer for 30 minutes. Add center loin pieces and continue to simmer 30 minutes more. Remove and discard bouquet garni. Strain sauce through fine sieve into large skillet. Reserve raisins; discard others. Add rabbit pieces and golden raisins to skillet with sauce and warm over medium heat. Swirl in ⅓ cup butter. Season with salt and pepper. Warm remaining 3 tbsp olive oil in medium sauté pan over high heat. Add tomatoes, fava beans, fingerling potatoes and parsley. Sauté until heated through. Garnish with sautéed vegetables.

	Hare with Polenta 1 hare, cut into pieces 5 young fresh onions, finely chopped 3 carrots, finely chopped 2 sticks of celery, finely chopped 1 bunch fresh chives, chopped 4 tbsp dried parsley 2 tbsp dried sage 2 tsp dried bay leaves	Cinnamon in a piece 3 cloves 400 g (14 oz) can chopped tomatoes 200 g (7 oz) bacon, cubed 2l (72 fl oz – 9C) red wine 8 tbsp olive oil Precooked cornmeal for polenta Salt
	Marinate hare overnight in 1l (36 fl oz – 4 ½ C) red wine added with fresh chives, cinnamon and cloves. Meat must be well covered with the wine. Drain hare and pat dry. Put olive oil, bacon and hare pieces in a pan. Fry lightly on both sides for some minutes; add remaining wine, chopped vegetables, aromatic herbs and chopped tomatoes. Season to taste with salt and bring to the boil. Lower flame and keep on cooking, half-covered, turning hare pieces now and then, until meat is tender and cooking juice is retired. Prepare polenta and serve hot, well covered with meat and its juice.

‘Sweet and Sour’ Wild rabbit in Red Wine

6-8 rabbit portions
Plain flour to coat rabbit portions
Ground nut oil for frying
4 red onions
4 ounces of currants or raisins
2 glasses of red wine

3 tbsp of red wine vinegar
2 heaped tsp of granulated sugar
A good pinch of black pepper
½ tsp of cinnamon
½ tsp of ground ginger
Salt to taste
Soft white breadcrumbs to thicken sauce

Peel onions and put in pan of cold water. Bring to the boil for 3-4 minutes then drain and set aside to cool.
When cooled, roughly chop onions, place in a bowl and add currants and spices. Stir well and then leave for ½ hour.
Fry for few minutes, stirring hard, then drain excess oil and put in a bowl until required.
Mix together the wine and vinegar in stew pot and add sugar and salt. Stir over low heat to dissolve sugar.
Wash rabbit, dry them, coat in flour and fry in ground nut oil in a large frying pan (turning regularly). Cook over gentle heat for around 15 minutes.
Drain off excess fat, then transfer along with onion mixture to join wine mixture in stew pot .
Cover pan and simmer gently for around 45 minutes. Check fluid level regularly and top up with water or red wine as required.

Spicy Rabbit Stew

2 kilos of rabbit

1.5 kilos small onions

1.5 cups olive oil

2 tomatoes, grated

1 head of garlic

2 bay leaves

1 cup vinegar

2 cloves

some whole peppercorns

salt

Marinate rabbit pieces with vinegar and water night before. Drain, add salt and pepper. Sauté well in saucepan with half the olive oil. Douse with a cup of vinegar, add grated tomatoes, whole cloves of garlic, cloves, bay leaves, peppercorns and a little water and cook. Clean onions, without removing roots. Heat rest of olive oil in a frying pan and sauté whole onions. Empty into saucepan, add proportional amount of salt and pepper, a little hot water and simmer until meat is cooked and sauce has thickened.

Rabbit with saffron and cumin

1 rabbit (about 1200 gr)
4 large dry onions
2 grated garlic cloves
1 Tbsp cumin
1 gr saffron
1 cup white wine
1/3 cup olive oil
1 tsp paprika
2 bay leaves
5-6 fresh thyme stalks or 1 Tbsp dry thyme
salt & pepper

Cut rabbit, wash and place in deep pan with spices, thyme, wine and olive oil. Put in refrigerator for at least 6-8 hours to marinate.
Slice onions thinly and sauté in olive oil with garlic. When they soften, strain rabbit from marinade and add in the pot. Stir over high heat to sauté meat on all sides.
Add in pot the liquids from marinade, a cup of water and lower heat. Simmer for at least 1 hour and add water if needed.

	Rabbit with prunes 1 rabbit 1 onion 6 nice size cloves of garlic 2 slices of Bayonne ham, cut into cubes 1 kg carrots 500 g prunes, soaked in warm water (approx. ½ hour) white wine Cut rabbit without breaking bone and brown in a casserole with little bit of oil. Add ham. Cut carrots into round pieces and brown them in pan, keep them.
Brown chopped onions and then garlic. Put all in the casserole with rabbit. Add 2 glasses of boiled and flambéed wine + chicken stock + water. Cover rabbit. Salt and pepper. Leave to cook on low heat for app. 1 hour. Add prunes and leave to cook on low heat. Drain fat at the end if necessary.

	Rabbit Pot Pie 8 oz. apple wood smoked bacon, cut up ½ cup all-purpose flour 1½ tsp. kosher salt ½ tsp. ground black pepper 1 domestic rabbit (5 lb.), cut in pieces 2½ cups chicken broth 1½ cups dry white wine 4 cloves garlic, minced 2 Tbsp. snipped fresh rosemary 1 lb. fingerling potatoes, cut in 1" pcs 4 medium carrots, cut in 1" pcs 1 medium red onion, cut in thin wedges 3 baby leeks, sliced ½ cup sliced celery	⅓ cup butter, softened ⅓ cup all-purpose flour Kosher salt ground black pepper 1 recipe herb pastry crust (below)
	Brown bacon in oven, stirring occasionally. Drain, reserving drippings in pan. In a large resealable plastic bag combine ½ cup flour, 1½ tsp salt, and pepper. Place rabbit in bag. Seal and shake to coat. Brown rabbit on all sides in bacon drippings. Drain fat from oven. Add chicken broth, wine, garlic, and rosemary. Bring to boiling; reduce heat. Cover and simmer 1 hour. Add potatoes, carrots, onion, leeks, and celery. Return to boiling. Reduce heat and simmer 15 to 20 minutes more. Remove rabbit from oven to cool. Stir together butter and ⅓ cup flour into vegetable mixture in pan until thickened and bubbly. Remove from heat. Remove rabbit meat from bones; coarsely chop or shred. Stir meat and bacon into vegetable mixture. Season to taste with additional salt and pepper. Transfer mixture to baking dish.

On a lightly floured surface, roll & unroll Herb Pastry Crust atop rabbit mixture in dish. Tuck any edges into baking dish. Cut a few slits to vent. Bake in a 400° oven 40 minutes.
Herb Pastry Crust:
Combine 1 1/2 cups all-purpose flour, 1 tsp snipped fresh rosemary, 1 tsp snipped fresh oregano, 1 tsp snipped fresh thyme, and 1/2 tsp Kosher salt. Using a pastry blender, cut in 6 tbsp cold butter and 2 tbsp shortening until the mixture resembles coarse meal. Sprinkle 1 tbsp ice water over part of flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tbsp of ice water at a time (5 to 6 tbsptotal), until all the flour mixture is moistened. Form dough into a ball.

Brick Oven Rabbit

1 Rabbit Cut Up

½ Cup Red Wine

4 Tbsp Red Wine Vinegar

Olive Oil

Flour, Salt and Pepper

3 Celery Stalks Sliced

3 Carrots Peeled and Sliced

2 Bay Leaves

4 - 8 Cloves of Garlic

2 Tbsp of Tomato paste dissolved in 1 & 1/4 cups of water.

2 Sprigs Rosemary

4 Allspice Cloves

1 Cinnamon Stick

1 Bag of Pearl Onions

2 Tbsp Brown Sugar

Marinate rabbit 4 hours in about 1cup of red wine mixed with 4 tbsp of red wine vinegar and 2 crushed bay leaves.
Place ½ cup of flour in a grocery bag, add salt and pepper. Remove rabbit from marinade ( SAVE THE MARINADE) and dry. Place in grocery bag and shake to coat with flour.
Wet bottom of a frying pan with 3-4 tbsp olive oil and fry rabbit over as high a heat as you can. Remove and place in ovenproof dish.

Add celery and carrots to pan, and fry about 5 minutes. Add garlic and fry 1-2 minutes. Add some salt and pepper. Pou onto rabbit. Add the reserved marinade. Put in hot oven uncovered for about 5-10 minutes.

Remove from oven, add tomato paste, allspice, cinnamon and rosemary; cover tightly with tin foil and return to oven for about 1 hour to 90 minutes.

Peel onions. Add some more olive oil to pan and fry onions brown. Add brown sugar and cook a little more to glaze them.

About 10 minutes before you eat, remove foil from dish and add onions to the top. Continue cooking for 10 minutes.

Rabbit Stew

1 whole rabbit including liver
300g can Mayor Peas
Flour mixed with salt and pepper
Cooking oil
2 chopped onions
4 garlic cloves
2 carrots
½pint white wine
Salt & pepper

Chop rabbit into large pieces. Roll and cover in flour. Fry onion, garlic and carrots in a pan. Add rabbit and fry till golden. Add wine and season to taste. Heat on low flame till tender - approx. 1-1.5 hours. Add liver and peas 15 minutes before rabbit is fully cooked.

RABBIT LEGS WITH MUSTARD

2 pc Rabbit Legs
3 Tbl Maille Dijon Mustard
1 Tbl Fresh Thyme
Maldon Sea Salt & Ground Pepper, to taste
1-2 Tbl Lurpak Danish Butter
1-2 Tbl Life in Provence Extra Virgin Olive Oil
1 Cup Chicken stock

Preheat oven to 200° F.
Brush both sides of rabbit with mustard. Sprinkle with thyme, salt and pepper. In a braising skillet, heat butter and oil over moderately high heat. When pan is hot enough to sear add rabbit legs and immediately lower heat. Cover and cook until tender but still moist, about 15-20 minute per side. Transfer to a warm platter, cover and place in oven. Turn oven off.
Raise temperature under skillet to high and deglaze pan by adding chicken stock, scraping up any bits of meat stuck to pan. Cook 2-3 minutes. Strain and pour over rabbit legs.

Dutch Oven Rabbit

1 rabbit (1½-2 lbs)
1 cup bias-sliced celery
1 medium onion diced
2 cloves garlic minced
1 cup dry red wine
olive oil or butter
salt and pepper to taste
1 tsp sugar
12 ounces chicken stock
1 tsp dried oregano crushed
1/4 tsp dried marjoram crushed
1/2 cup heavy cream
2 TBSP fresh parsley chopped

Soak rabbit 30 minutes in 1part white vinegar to 3 parts water, rinse and pat dry. Brown rabbit in oven over medium heat in butter or oil for 10 minutes, turning after 5. Remove from oven. Add celery, onion and garlic to pan and cook until tender. Add dried spices and cook 1 minute longer. Return rabbit to oven and pour wine, chicken stock and sugar over top. Stir. Reduce heat, COVER and simmer 45 minutes to 1 hour or until tender and EASILY pierced with fork.
Transfer to a platter and keep warm. Return juices to pan and reduce over high heat for a few minutes until there is only about 3/4 cup left. Add cream and keep stirring until it thickens slightly. Pour sauce over rabbit and vegetables and sprinkle with parsley.

Stuffed Rabbit

1 boned rabbit
4 eggs
4 teaspoons dried thyme
2 sage leaves
A sprig of rosemary
6 little young onions
Salt
olive oil
Kitchen string

Prepare 2 omelettes with eggs, little young onions, finely sliced and salt. Let them cool.
Wash and chop finely sage and rosemary.
Salt inner surface of rabbit and sprinkle with dried and fresh herbs; then arrange omelettes.
Roll neatly and tie with kitchen string.
Brown stuffed rabbit in about 10tbsp olive oil in a roasting tin, turning over so that it colors evenly on all sides, douse with glass of wine and let it evaporate. Add a glass of warm water and keep on cooking, half-covered, on low flame adding warm water if necessary until meat is tender.

Rabbit with Shallots, Rosemary and Garlic with Parsley Mash

4-5 tbsp plain flour
2 large rabbits
30g Butter
3-4 tbsp Olive oil
20 or 30 Shallots
8 plump garlic cloves, finely chopped
2 big sprigs Rosemary
2 bottles of Burgundy or Pinot Noir
2 tbsp corn flour mixed with 1 tbsp softened butter
1 tbsp chopped parsley, to serve
freshly ground salt and black pepper

For the Parsley Mash
2kg floury potatoes, peeled and cut into 2.5cm chunks
80g Butter, softened
3-4 tbsp hot milk
large bunch of curly parsley, finely chopped
salt and fresh ground black pepper

Season flour with salt and freshly ground black pepper. Roll joints of rabbit in it.
Heat butter and olive oil in a heavy casserole dish over medium heat. Fry rabbits until golden brown all over. Remove.
Peel shallots. Chop half of them finely and leave the rest whole. Add all in casserole, together with garlic. Cook for 5-6 minutes until browned off and bottom of casserole is sticky and bit burned. Turn up heat and add glass of red wine. Scrape away at bottom.
Heat oven to 180°C. Add rabbit. Lay rosemary on top. Add red wine until it covers rabbit.
Cover casserole and cook for 1 hour and 30 minutes. When tender, place on a serving dish and stir corn flour and butter into sauce.
Make the parsley mash. Boil potatoes for 15-20 minutes, until tender. Drain. Mash until smooth. Add chopped parsley, butter and milk. Season well.
Pour sauce over rabbit and scatter over all shallots and cooked garlic. Add sprinkling of parsley and serve with mash.

Rabbit with Agen Prunes and Polenta

1 large young Rabbit
3 tbsp duck fat, or goose fat
6 button onions, peeled
6 Shallots, peeled and split in two
2 tbsp plain flour
4 Carrots, cut on the diagonal into small chunks
2 fat sticks Celery, cut on the diagonal into small chunks
1 large bouquet garni, made from thyme sprigs, bay leaves and rosemary
18 Agen prunes
1 bottle Red wine, such as a Côtes de Gascogne
salt and fresh ground black pepper

For the polenta
1.2 litres water
175g Polenta
unsalted butter, to taste
2 tsp Salt

Season rabbit with salt and pepper. Heat a large, deep frying pan over medium-high heat. Add duck fat, onions and shallots and fry until golden all over, then lift everything onto a plate and set aside.
Add rabbit to pan and fry until lightly golden on both sides, then sprinkle over flour and turn once more. Add carrots and celery, onions, bouquet garni and half the prunes. Pour over all but 1 glass of the red wine to just cover rabbit – if it doesn’t, add a little water. Cover and leave to simmer gently for 1 hour.
Bring the water for polenta to the boil in a medium-sized pan. Very slowly pour in polenta, stirring all the time, then lower heat and leave to simmer very gently, stirring now and then, for 1 hour.
When rabbit is cooked, lift together with vegetables, out of sauce onto a warmed serving platter, but leave prunes behind. Cover and keep warm. Remove and discard the bouquet garni, crush prunes into sauce. Add remaining prunes to pan, increase heat and simmer until prunes have heated through. Adjust the seasoning.

Rabbit in Cider

For the rabbit
6 hind rabbit legs
flour, for dusting
1 tsp sea-salt and freshly ground black pepper
1 tbsp vegetable oil

For the sauce
15g butter
½onion, chopped
20g flour
200ml dry cider
1 tsp Dijon mustard
400ml chicken stock
1.5 tbsp double cream
1/2 tbsp chopped Parsley

Halve rabbit legs at joint, lightly flour them and season with salt and pepper.
Heat oil in frying pan; add rabbit and brown lightly on both sides. Drain.
Heat butter in heavy-based saucepan; add onion and cook until soft.
Tip in flour and stir well. Gradually pour in cider and mustard, stirring continuously. Add chicken stock and bring to the boil.
Return rabbit to pan, cover, and simmer for 1 hour 15 minutes. Remove and set aside. Add cream to cooking liquid and continue to simmer until thickened. Replace rabbit in sauce and stir in parsley.

Roast Saddle of Rabbit filled with Armagnac and Prune Mousse

150g dried prunes, quartered
30ml Armagnac
2 x 500g rabbit saddles, de-boned and cut into 4 pieces
1 egg
200ml double cream
4 pieces pig's caul, each 100g, soaked in water for 5 mins
sea-salt and freshly ground black pepper

For the galettes
4 Potatoes
2 tbsp Olive oil

For the sauce
1 tbsp Butter
4 garlic cloves, finely sliced
3 Shallots, finely sliced
1 tbsp Thyme, chopped
200ml White wine
700ml chicken stock

For the spinach
1 tbsp Butter
2 garlic cloves, chopped
250g Spinach
sea-salt & freshly ground black pepper

Put prunes in a dish, cover with Armagnac and leave to steep for 24 hours.
Remove thin membrane from rabbit meat.
Put egg into food processor and season. Add cream and whiz until smooth.
Place the saddle pieces upside down on a work surface. Spread mousse evenly over and scatter with marinated prunes. Roll into sausage shapes.
Drain softened pigs caul and lay on a clean work surface. Roll rabbit saddle very tightly in caul. Season with salt and pepper and drain.
Preheat oven to 180C. Heat 1 tbsp of olive oil in large oven-proof frying pan and fry saddles for 2-3 minutes until colored on both sides. Roast for 5-6 minutes, remove from oven and leave to rest covered with foil.
For the galettes, cut potatoes into thin shreds, season with salt and pepper and leave for 30 minutes to drain.
Heat olive oil in small frying pan. Take quarter of the potatoes, squeeze to drain, press into flat small pancake shape and fry about 4 minutes on each side. Use remainder to make more potato cakes and fry in same way.
For the sauce. Melt butter in small saucepan and fry shallots and garlic until softened. Stir in thyme and white wine and cook about 5 minutes. Add chicken stock and cook until reduced by half again. Season to taste, strain and keep warm.
For the spinach, melt butter and fry garlic for 1 minute. Add spinach, season to taste, and cook about 2 minutes.
To serve, spoon over dollop of spinach on galette. Arrange rabbit on top of spinach. Drizzle over sauce.

Rabbit Confit with Polenta, Minted Peas, Feta and Basil

For the rabbit confit
4 x 250g rabbit legs
20g sea salt
2 garlic cloves, roughly chopped
4 tbsp Thyme, roughly chopped
2 Lemons, zest only
1.5kg rendered duck fat

For the vinaigrette
1 garlic clove
2 tsp Dijon mustard
½lemon, juice only
1 tbsp white wine vinegar
1 tbsp red wine vinegar
150ml light olive oil

For the peas
200g podded peas
50g Greek Feta cheese, grated
50g Mint, finely chopped
50g Basil, finely chopped
1 shallot, finely chopped

For the polenta
900ml Milk
½onion, studded with 4 cloves
1 bay leaf
125g quick cook polenta
125g butter
3 tbsp Mascarpone
sea-salt & freshly ground black pepper

Confit rabbit, season legs with sea salt, garlic, thyme and lemon and leave overnight in fridge.
Heat duck fat with 400ml of water in large saucepan. Rinse seasoning off rabbit and add to saucepan. Cover rabbit with greaseproof paper and cook for about 1 hour over very low heat. Remove and drain.
Vinaigrette, finely chop garlic, place in bowl with pinch of salt, mustard and lemon juice. Whisk in wine vinegars and olive oil.
Peas cook in boiling salted water until tender; drain and put in bowl. Combine with feta, herbs, shallots and dress with vinaigrette.
Polenta, heat milk and add onion and bay leaf. Remove from heat and let milk infuse for 10 minutes before straining into saucepan. Return to heat and bring to a simmer. Whisk in instant polenta and cook over low heat, following instructions on packet. Season with salt and black pepper and whisk in butter and mascarpone before serving.
To serve, spoon dollop of polenta onto plate and top with rabbit and peas.

Braised Rabbit with Celeriac Puree

4 tbsp Olive oil
1 Rabbit, cut into 6 joints
4 tbsp flour
½tsp salt and pepper
1 white onion, diced
2 sticks Celery, sliced
3-4 garlic cloves, chopped

250g assorted wild mushrooms, sliced
1 tsp tomato puree
150g Chestnuts, cooked, vacuum-packed
450ml strong chicken stock
400ml Red wine
1 bouquet garni
1 red chilli, chopped
1 tsp green peppercorns

For the celeriac puree
1 small Celeriac
100ml single cream
75g melted butter
pinch nutmeg
salt and pepper

Preheat oven to 160C3. Heat olive oil in large casserole pan set over moderate heat. Dust rabbit in seasoned flour and sear until golden( 7-10 minutes).
Remove rabbit and set aside. Tip in onions, celery, garlic. Cook over moderate heat until soft.
Add sliced mushrooms and tomato puree and fry for 2-3 minutes. Tip in chestnuts, and add stock, wine and bouquet garni, chilies and peppercorns.
Bring to a simmer before adding rabbit. Cover and cook in oven for about 45 minutes, until rabbit is tender. Make the celeriac puree. Peel celeriac and cut into chunks. Boil in lightly salted water until tender. Drain and mash until smooth. Beat in cream, butter, nutmeg and salt and pepper and keep warm. Serve with casserole.

Paella

4 tbsp Olive oil
1 Rabbit, cut into 6 portions
1 onion, finely chopped
1 red pepper, finely sliced
4 garlic cloves, finely chopped
1 tsp pimenton
½ tsp saffron strands
2 Bay leaves

4 Tomatoes, quartered
850ml chicken stock
300ml White wine
400g Calasparra rice
100g frozen peas
12 tiger prawns
15 mussels, scrubbed
15 clams, scrubbed

To serve:
small bunch of flat-leafed parsley, chopped
2 Lemons, cut into wedges

Heat 2 tbsp of olive oil in frying pan and cook rabbit until golden brown all over. Transfer to plate and set aside.
Wipe pan clean and add remaining olive oil, chopped onions, red pepper. Cook for 4-5 minutes, until golden brown. Stir in garlic, pimenton, saffron, bay leaves and tomatoes. Add rabbit pieces and stir in stock and wine. Cover and simmer for about 10 minutes.
Remove rabbit and set aside. Add rice to pan, stir well and simmer for 10 minutes. Return rabbit, together with peas, prawns, mussels and clams. Cover and simmer for 15 to 20 minutes.

Garnish 1 cup toy box or cherry tomatoes, stems removed & cut in half 1 cup fava beans, shelled and cooked 4 fingerling potatoes, roasted & split in half 2 tbsp freshly chopped parsley

Brick Oven Rabbit

Garnish
1 cup toy box or cherry tomatoes, stems removed & cut in half
1 cup fava beans, shelled and cooked
4 fingerling potatoes, roasted & split in half
2 tbsp freshly chopped parsley