Rabbit Cacciatore Recipe - Great British Chefs

Ingredients

• 600g of rabbit leg, bones removed from the thighs but left in the legs
• 15g of plain flour
• 15ml of extra virgin olive oil
• salt
• freshly ground black pepper
• 60g of pancetta, chopped into lardons
• 1 carrot, diced
• 1 onion, diced
• 1 stick of celery, diced
• 2 garlic cloves, finely chopped
• 5g of chopped rosemary
• 200g of mixed wild mushrooms, sliced
• 75ml of white wine
• 2 tbsp of tomato paste
• 500ml of chicken stock
• 3 dried chillies
• 1 handful of black olives, pitted
• 1 tbsp of baby capers
• sprigs of chervil