Braised rabbit legs

 

• 4 rabbit legs
• 1/2 onion, finely chopped
• 2 sticks celery, sliced
• 2 green Italian peppers, cut into strips
• 1 red pepper, cut into strips
• 2 cloves of garlic, crushed
• 2 ripe tomatoes, chopped
• 1 glass white wine
• soy sauce
• salt
• freshly ground black pepper
• extra virgin olive oil

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• sear the rabbit legs, set aside
• add a little more oil to the pan and gently fry the onions, add the peppers and then garlic
• add the wine, turn the heat up until alcohol evaporates, then add tomatoes and celery
• put the legs back in, season and cover
• simmer for 25-30 minutes or until the meat is tender

 

Serve with broccoli al dente, caramelised shallots and Basmati rice. I put the rice in a square mould and the peppers and celery on top.

Red or white wine? It doesn’t really matter.