Rabbit stew with kalamta olives

Serves 4

Ingredients

• 2 tsp dried thyme, or 2 tbsp chopped fresh thyme leaves,
• Sea salt and freshly ground black pepper,
• 15g butter,
• 2-3 tbsp sunflower oil,
• 1 large rabbit from The Meats cut into portions
• 6 rashers pancetta from The Meats, cut into cubes
• 2 onions, chopped
• 500ml balsamic vinegar
• 300ml chicken or vegetable stock
• 2 bay leaves
• 350g carrots, peeled
• 150g frozen/tinned peas
• 5 garlic cloves, finely chopped
• Few springs rosemary, chopped
• 70g kalamata olives
• 200ml full-bodied red wine

Method

1. Place the flour, thyme and a good pinch of salt and plenty of freshly ground black pepper in a large freezer bag.
2. Put the rabbit portions into the bag, a few at a time, and shake well until evenly coated in the seasoned flour. Transfer to a plate.
3. Melt the butter with one tbsp the oil in a large heavybased frying pan over a medium heat. Fry the rabbit, a few pieces at a time, until golden-brown all over.
4. Put all the front and rear leg portions into a flameproof casserole dish and transfer the saddle pieces to a plate, cover loosely and set aside.
5. Preheat the oven to 150°C 4.
6. Add a little more oil to the pan and cook the bacon until the fat is browned and beginning to crisp. Add the bacon to the casserole dish.
7. Add a dash of oil to the frying pan and fry the onion, garlic and olives for 5-7 mins, or until lightly browned and beginning to soften then add to the casserole.
8. Add the remaining flour remaining in the freezer bag and stir until well-combined.
9. Pour half of the balsamic and all the red wine into the frying pan and stir with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds then pour into the casserole.
10. Add the rest of the vinegar and the stock.
11. Stir the bay leaves and rosemary into the casserole, cover with a lid and cook in the centre of the oven for 45 mins.
12. Remove the casserole from the oven; add the reserved saddle pieces and carrots turning all the rabbit portions, ensuring that as much of the meat is covered by liquid as possible. (Not all the meat will be covered.) Return to the oven for a further hour.
13. Take the casserole out of the oven and check the rabbit – the meat should be starting to fall off the bone when the rabbit is ready. Poke the leg portions and the saddle pieces with a knife and if it doesn’t slide in easily, return the casserole to the oven. Check again for tenderness and turn the rabbit portions every 30 minutes or so.
14. When the rabbit is tender, skim off any fat that may have risen to the top of the casserole with a large spoon. Carefully transfer the casserole to the hob. Bring to a fast simmer and cook for 3-5 mins, or until the liquid reduces to a slightly thickened, gravy-like consistency.
15. Stir in the frozen peas and simmer for a further 3 mins.
16. Season with salt and freshly ground black pepper and serve.