Wild Rabbit, lemon and olives pot roast.

Submitted By:
ZoshJosh


Background Info:
Wild rabbit is a dark and lean meat. It benefits from the sourness of lemon and the oil of olives. Rabbit meat is also rich in phosphorus and selenium.Wild rabbit tastes much better than the mild and fattier farmed rabbit so try to get it if possible. The saltiness coms from the olives but you can adjust seasoning to taste at the end if so desired No. of Servings:
4-6 Preparation time:
20min(s) Course:
Starter Cooking time:
1hr(s) 30min(s) Cooking Instructions:
1. Heat the oven to 180C/ fan 160C/ gas 4. Brown the rabbit pieces in a little olive oil in a large ovenproof casserole then remove. Add a little more oil, add the shallots and fry over a low heat for a couple of minutes. Add the garlic, 2 tbsp of the herbs. Cook until an aromatic paste, then return the rabbit to the casserole.
2. Stir in the lemon zest, lemons and juice, the olives, potatoes and carrots . Bring to the boil and season well. Cover with a lid and bake for 1 hour, remove the lid and bake for a further 30 minutes to reduce the sauce a little. Stir in the remaining herbs.