Sweet & sour rabbit

Name: Sweet & sour rabbit
Total time: 1 h
Yield: 4
Cuisine: italian
Ingredients: 1 whole rabbit (1.2kg) skinned, jointed, with offal; olive oil; 1 red onion; 5 ripe cherry tomatoes; 1 fresh red chilli; 5 fresh bay leaves; 50 g pine nuts; 50 g blanched almonds; ½ teaspoon ground cloves; 150 ml full-bodied Sicilian red wine; 100 ml thick balsamic vinegar; 1 tablespoon runny honey

Bay, almonds & pine nuts

“Nonna Marina uses bold ingredients and simple cooking methods to create big flavours. This recipe is inspired by a couple of delicious dishes that I was lucky enough to cook and enjoy with her, and I know you’re going to love it – it’s sticky, tender, and the unusual addition of nuts just works so well and adds a wonderful crunch. If you can’t find rabbit, a jointed chicken will work a treat with these flavours, too. ”

Serves 4

Cooks In1 hour

DifficultyNot too tricky

Jamie Cooks Italy Game Italian Stew Lunch & dinner recipes

Nutrition per serving

Calories 580 29%
Fat 33g 47%
Saturates 6g 30%
Sugars 17.5g 19%
Salt 0.3g 5%
Protein 45.1g 90%
Carbs 19.7g 8%
Fibre 1g -

Of an adult's reference intake

Jamie Cooks Italy

By Jamie Oliver

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Ingredients

1 whole rabbit (1.2kg) , skinned, jointed, with offal
olive oil
1 red onion
5 ripe cherry tomatoes
1 fresh red chilli
5 fresh bay leaves
50 g pine nuts
50 g blanched almonds
½ teaspoon ground cloves
150 ml full-bodied Sicilian red wine
100 ml thick balsamic vinegar
1 tablespoon runny honey

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Jamie Cooks Italy

By Jamie Oliver

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Method

Place all the rabbit and the offal in a cold casserole pan and add 3 tablespoons of oil. Put on a medium-high heat for the rabbit to get golden, turning occasionally, while you peel and finely slice the onion, quarter the tomatoes, then halve the chilli lengthways and deseed. Add it all to the pan with the bay, all the nuts, the cloves and wine. Pour in 350ml of water, bring to the boil, then simmer on a low heat for 15 minutes.

When the time’s up, pour in the balsamic and add the honey. Cook for another 30 minutes, or until the rabbit is soft and tender and the liquid has reduced to a dark, thick, flavourful coating, stirring occasionally. Serve as is, or Marina serves hers at room temperature, which is common in hot climates like the Aeolian Islands. We had it with pasta, but it’s also typical to enjoy it with couscous or bread. Delicious.