Rabbit with Olives

It’s freezing so I want a cold weather casserole. I’ve found a jointed rabbit, which is something of a rarity. You either don’t get it at all or it comes whole, complete with head and fur, which I’m not prepared to deal with.

3tbsp olive oil

100g streaky bacon, cubed

1 rabbit, cut into 8 pieces, plus the liver

1 onion, chopped

5 cloves garlic, chopped

1 can chopped tomatoes

150ml dry white wine

Sprigs of thyme & rosemary

1 bay leaf

Salt & pepper

12 green olives

Juice of ½ a lemon

It’s not the end of the world if you don’t get the liver but it’s extra good if you do. This is undoubtedly French, but I’m not sure exactly where from. Ardeche, I think. A note on the ingredients: The rabbit has bones in, so the olives might as well have the stone in. These things are only ever a problem if they take you unawares. The bacon should be dry cured – otherwise it will leach water, and you start with it, so you may as well start well. The tinned tomatoes should be really good Italian ones – the juice will be much richer if they are, and the wine should really be French but I’m using Gavi.

Lots of browning to start with. First the bacon. Once they are verging on crisp, remove them, and add the rabbit joints to the same oil until they are nice and brown. Again remove and add the onion and garlic. Add more oil if it needs it. I do wish the boy would stop saying “poor bunny” mock wistfully, every time he passes - he doesn’t feel this way about beef, pork or lamb.

When the onion is soft, pop the rabbit and bacon back in, give it a stir. Add the wine, herbs, salt & pepper and the tinned tomatoes. If it’s not quite covered, swirl the tomato tin with a little water and pour it in, which will also get any extra tomato juice out.

Simmer for 1 ½ hours which is enough time to listen to half an audio book with the boy. We’ve gone for Frankenstein – his choice, not mine. He may end up listening to part 2 on his own.

Obviously it’s had a stir or two, but now add the olives and leave the lid half on so the sauce thickens a little. 15 minutes or so. This is the gross bit: crush the liver with 2 tbsp of the sauce and add it in with any juice. Squeeze in the lemon juice. I think the olives and lemon give it a nice freshness. Let it simmer for a final 5 or 10 minutes. A tsp of thickening granules might not hurt.

We’re having it with buttered potatoes, and in tribute to Mister Bunny, some steamed baby carrots. And the Gavi.

The boy likes. It’s rustic, meat on the bone for nibbling and lots of flavour.