Wild rabbit has a darker colour whereas tamed rabbit is lighter and more similar to chicken in texture.
Wild rabbit is natural because it has only been eating natural food from the woods but it has a strong taste and it is not to everybody's taste.
Rabbit needs to be slaughtered as soon as it has been killed otherwise the meat will have a dark colour and won't smell or taste nice. So check out that the meat is not too dark.
- Prep Time : 30 min + marinating time minutes
- Cook Time : 50 minutes
- rabbit - 1
- a can chopped tomatoes - 1 (or 5 fresh tomatoes)
- salt and pepper
- olives - a handful
- capers - 1 tbsp
- sugar - a pinch
- onion - 1
- cloves of garlic - 4
- olive oil - 2 tbsp
- vinegar - a small glass
- finely chopped parsley - 2 tbsp
- sage leaves - 5
- rosemary - 2 sticks
- For the marinade:
- water - 1,5 Liters
- vinegar - 1 glass
- salt - 1 tsp
- white wine - 2 glasses (buy cheap one)
- mixed herbs - (rosemary, sage, thyme)
- garlic cloves - 4
- onion - 1
Make the marinade.
Cover the rabbit, chopped in pieces, with the marinade and leave it in the fridge overnight.
In a saucepan cook the rabbit for 10 minutes then throw away the water the rabbit will have released.
Chop the onions in a large saucepan and gently fry them with the olive oil. Add the rabbit and stir fry it on a high heat until it is brownish in colour.
Add the rosemary, sage, capers a bit of vinegar, parsley, salt and pepper.
Ultimately add the tomatoes and the olives and cook it on a low heat for 50 minutes.
You can serve it with polenta, potatoes or just plain boiled rice if you like.