This hearty meal will satisfy all stomachs. 


  • 1 farmed rabbit, jointed

  • Sea salt & freshly ground black pepper

  • 6 Tbls extra virgin olive oil

  • "Mirepoix" - consisting of 1 onions, 2 stalks of celery heart, 8 cloves of garlic, crushed 4 birds eye chillies roughly chopped

  • ¾ cup chopped herbs to include thyme, rosemary, sage, marjoram

  • ½ cup Extra virgin olive oil

  • 750ml white wine

  • 300ml tomato passata

  • 1 stick cinnamon

  • 200ml chicken stock

  • ½ cup chopped parsley

  • Stracci pasta, to serve


  • 1.

    In a large braising pan, over medium heat, brown all joints of rabbit until golden brown, set aside.

  • 2.

    Sauté the chopped herbs for 5 minutes or until softened, then add the rabbit back into the pan turning the heat to high. Add the white wine, and reduce a little. Then add the tomato puree and the stock bring to the simmer.

  • 3.

    Place a lid over the pan and simmer very slowly until the rabbit is tender. This should take about 1 hour.

  • 4.

    When tender, remove the rabbit and cool a little. Pick meat from bones, breaking flesh into large chunks, and add back into the sauce.

  • 5.

    Bring back to the boil add a handful of chopped parsley. Serve with freshly cooked Stracci pasta.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 322kj
  • Fat Total 21g
  • Saturated Fat 3g
  • Protein 18g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 424mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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