Rabbit ragout with tomato and white beans

Ingredients

• 1 pcs Rabbit, jointed and meat cut into strips
• 12 pcs Baby carrots
• 8 clove Garlic
• 4 pcs Shallots, halved
• 12 pcs Cherry tomatoes
• 300 g White beans, drained and rinsed
• 50 g Bacon, thick cut and cut into lardons
• 200 ml Dry white wine
• 500 ml Homemade chicken stock
• 1 tbsp Olive oil
• 4 pcs Thyme, fresh, chopped
• 2 tbsp Parsley, fresh, chopped
• 2 tbsp Fresh orange juice
• 2 1/2 tsp Orange zest, approximately from one fruit
• 2 pcs Bay leaves
• 1 tbsp Anchovy extract
• 1 pinch Salt
• 1 tsp Freshly ground black pepper

Method

1. Preheat oven to 180°C.
2. Start by rubbing the rabbit with black pepper.
3. Heat olive oil in a Dutch oven over medium heat and brown the meat for 3-5 minutes.
4. Remove from heat and set aside.
5. Place the carrots, shallots, whole garlic cloves, and bacon in the Dutch oven and cook for 10 minutes until everything achieves a golden colour, stirring occasionally.
6. Add the wine and scrape out the bits at the bottom of the Dutch oven.
7. Pour in the stock, orange juice, bay leaves, and thyme.
8. Now put back the rabbit to the Dutch oven, as you stir.
9. Cover and place the Dutch oven in the now-hot oven and let the rabbit cook for about 40 minutes;
10. remember to stir occasionally.
11. Remove the meat and veggies from the Dutch oven to a serving platter and ensure it stays warm.
12. Now, add the tomatoes, white beans, and anchovy extract to the juices in the Dutch oven, over a stove top.
13. Bring to a boil and simmer until the juices reduce by a third.
14. Mix the parsley and the orange zest then set aside.
15. To serve, spoon the bean sauce over the meat and veggies then garnish with ‘orange parsley.’