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Good Food

Spicy Rabbit

Serves 4


675g/1½lb rabbit portions

300ml/½ pint/1¼ cups dry white wine

15ml/1 tbp sherry vinegar

several oregano sprigs

2 bay leaves

90ml/6 tbsp olive oil

175g/6 oz baby onions, peeled and left whole

1 red chilli, seeded and finely chopped

4 garlic cloves, sliced

10ml/2 tbsp paprika

150ml/¼ pint/2/3 cup chicken stock

salt and ground black pepper

flat leaf parsley sprigs, to garnish


Put the rabbit in a bowl.  Add the wine, vinegar, oregano, and bay leaves and toss together lighty.  Cover and leave to marinate for several hours or overnight.

Drain the rabbit, reserving the marinade, and pat dry on kitchen paper.  Heat the oil in a large pan.  Add the rabbit and fry on all sides until golden, then remove with a slotted spoon.  Fry the onions until beginning to colour.

Remove the onions from the pan and add the chilli, garlic and paprika.  Cook, stirring for about a minute.  Add the reserved marinade, with the stock  Season lightly.

Return the rabbit to the pan with the onions.  Bring to the boil, then reduce the heat and cover with a lid,  Simmer very gently for about 45 mins until the rabbit is tender.  Serve garnished with a few sprigs of flat parsley, if you like.