Braised vegetable rabbit

Ingredients

• 800 g Rabbit meat, cut into pieces
• 450 ml Homemade chicken stock
• 230 ml White wine, dry
• 2 pcs Leeks, washed and chopped
• 1 pcs Yellow bell pepper,thinly sliced
• 200 g Quartered, sliced carrots
• 1 stick Celery stalk, finely chopped
• 45 g All purpose flour
• 150 g Plum tomatoes, chopped finely
• 2 clove Garlic, thinly sliced
• 2 sprig Thyme, fresh
• 1 sprig Rosemary, fresh
• 2 tbsp Sage leaves, fresh, finely chopped
• 1/2 tsp Pepper, black ground
• 2 tsp Coriander seeds, ground
• 50 ml Olive oil

Method

1. Heat oven to 160C.
2. Place flour in a shallow dish.
3. Tie thyme and rosemary in a spice sachet and place aside.
4. Season rabbit with black pepper.
5. Dust with flour.
6. Heat 3 tablespoons olive oil in a Dutch oven.
7. Sear rabbit in batches, until browned, for 5-6 minutes per side.
8. Place aside.
9. Heat remaining oil.
10. Reduce heat to medium and cook carrots, celery, leek, garlic, and coriander.
11. Cook until the vegetables begin to color.
12. Add wine and tomatoes and increase heat to high.
13. Simmer until reduced for 5 minutes, scraping any brown bits.
14. Return rabbit to the pot and add stock along with sachet containing herbs.
15. Transfer pot to oven and cook, partially covered for 2 hours.
16. Serve rabbit warm, with veggies and cooking sauce.