Francesco Mazzei's Sweet & Sour Rabbit - James Martin Chef

Ingredients

• 3 tbsp extra virgin olive oil
• 1.8kg rabbit (jointed into 8 pieces, ask you butcher to give you the heart, kidneys and liver)
• 50g ’00’flour
• 1 celery stick, finely diced
• ½ fennel bulb, trimmed and finely diced
• ½ onion, finely diced
• 75g shallots (about 1-2), finely diced
• 1 garlic clove, finely chopped
• 80g carrots, peeled and finely diced
• 30g sun-dried tomatoes, finely diced
• ½ tsp fennel seeds
• 500ml red wine vinegar
• 50g molasses sugar
• 2 tbsp tomato puree
• 1 litre chicken stock
• 100g pickled Lampascioni, Borretain or other wild onions
• 75g small black pitted olives
• 40g sultanas
• 1 marjoram sprig, chopped
• 1 thyme sprig, leaves only, chopped
• 25g pistachio nuts, chopped
• 30g pint nuts, toasted
• Sea salt and freshly ground black pepper