Hunters Rabbit. Serves 4
With James O'Connor on Innisbofin. September 2008
Ingredients: 4 large rabbit joints (ask the butcher for the liver and kidneys too), 6 tablespoons of olive oil, 1 large onion (chopped), salt, 2 glasses dry white wine, 1 tablespoon fresh parsley, flat leaf if possible, (chopped), 2 tablespoons capers (use salted ones if you can get them rather than ones pickled in vinegar), freshly grounded black pepper, fresh parsley to garnish, crusty bread to serve.
1. Heat 4 tablespoons of the olive in a large flameproof casserole and fry the onion gently for abour 5 minutes, until softened. Pop in the rabbit joints, add a good pinch of salt and fry for another 5 minutes over a moderate heat, turning the rabbit pieces to brown them all over. Put the lid on the casserole and turn the heat low. Cook for 30 minutes.
2. Add the wine and continue to cook for about 20 minutes until the rabbit is tender. Just before the end of cooking time, heat the remaining oil in a small frying pan. Quickly chop the liver and kidneys and saute them briskly for 2 minutes. Add to the cooking pot for extra flavour with parsley, capers and some ground black pepper. Cook for 2 minutes, then serve with a good scattering of parsley on top and plenty of fresh, crusty bread.
(Taken from Floyd on Italy. Published by Pengiun Books. Maybe the most used cook book in the house).