I normally cook the rabbit, same way, so decided to come up with something different, this time. Australia has fantastic Sparkling Shiraz, and works really well with this dish, but you can use red wine as well.
Rabbit- 1 fresh or defrosted, cut in pieces.
Sparkling Shiraz- 1/2 bottle.
Baby Carrots- 20 pieces, peeled and left whole.
White Button Mushrooms- 250 g, sliced.
Onion- 1 chopped.
Garlic- 3 cloves, chopped.
Italian Herbs- 1 tablespoon.
Fresh coriander- 1 bunch, chopped.
Heat an oil in a pan.
Throw baby carrots in and cook for a few minuets until scorched all over. Set aside.
Season rabbit pieces with salt and pepper. Add more oil if necessary to the pan and your rabbit pieces. Cook in batches, till nice and golden on top. It doesn’t take much time. Set aside.
To the same pan add onion, mushroom and garlic. Cook till softened, around 5 minuets, add Italian herbs and cook for a minuet. Add 1/2 bottle of shiraz, followed by rabbit and carrots. Cover, reduce the heat to a medium and cook for 45-60 minuets.
Sir occasionally. Cook until all the juices almost absorbed and very little rich, tasty sauce left. Add coriander, stir in and serve.