Ingredients

1 PKT of Western Plain’s white rabbit portions 2 tablespoons of olive oil 100g pancetta or streaky bacon, diced 1 red onion, finely chopped 1 clove of garlic finely sliced 250g tinned diced tomatoes Bouquet garni (1 sprig of parsley, 2 bay leaves and a sprig of thyme tied together in muslin) or a pinch of dried herbs

25g pine nuts 120ml of white wine 100g roasted red capsicum 2 tablespoons of chopped fresh parsley

Method

Preheat an oven 150˚c

Heat the oil in an oven proof casserole dish.

Add the rabbit pieces and cook over a gentle heat until they are evenly browned. Remove them from the pan and set to one side. Add the bacon and gently sauté for 5-10 minutes until golden brown. Add the onion and sauté until soft and translucent. Then add the garlic and sauté until softened.

Deglaze the pot with white wine and let reduce by half. Return the rabbit pieces back to the pot and add the tomatoes, 3/4 of the pine nuts and the bouquet garni.

Season well with freshly ground black pepper and sea salt. Put the lid on the pot and place into the oven for 45 minutes.

Blend the remaining pine nuts with the red pepper and then stir through to finish the sauce. Sprinkle generously with chopped parsley.

Serving suggestion - Serve with steamed chat potatoes and green beans