2 tbsp olive oil

salt and pepper

1 rabbit, cut into 8 pieces

8 garlic cloves, roughly chopped

1 chilli, finely chopped seeds and all

1 onion, chopped

1 leek, roughly choppe

1 bulb fennel, chopped

2 punnets cherry tomatoes

¾ bottle dry riesling

¼ bunch rosemary, finely chopped

¼ bunch thyme, picked


1. Put a large cast-iron pot with a lid on a high heat and add the olive oil.

2. Season the rabbit and brown it well on all sides in the pan for some nice, dark caramel tones. Remove the rabbit and set aside.

3. Add the garlic, chilli and onion to the pot and cook until the onions are slightly translucent. Add the leek and cook for 2-3 minutes. Add the fennel, cherry tomatoes, riesling and herbs and bring to a simmer.

4. Add the rabbit, put the lid on and let it simmer on a low heat for 2-3 hours. Check regularly for tenderness and give it a stir to stop it sticking. The cooking time depends on the size of the rabbit; the bigger it is, the longer it will take to make the meat tender.

5. Serve with mash potatoes and your favourite roast vegies. 

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