tuna-style rab­bit

The Field - - Younger In The Field -

If shooting rab­bits your­self, a suc­cess­ful day can mean quite a glut. This Ital­ian method of pre­serv­ing of­fers count­less op­tions. Try it as the base for a pasta sauce, on hot toast with sea salt, pep­per and a squeeze of le­mon or in a salad, as be­low.

Place all the in­gre­di­ents into a saucepan and pour over the wa­ter un­til the meat is cov­ered (you may need a lit­tle more or less de­pend­ing on the width of your pan).

Bring to the boil, then leave on a low heat to sim­mer for 1½ hours, un­til the meat is ten­der. Al­low to cool in the cook­ing liquor.

Re­move the joints from the liq­uid.

Shred the meat off the bones, keep­ing the pieces as big as pos­si­ble, then place in a large Kil­ner jar or ce­ramic dish, lay­er­ing with the odd sage leaf and gar­lic clove or two per­haps. Cover with ex­tra vir­gin olive oil.

2 rab­bits, jointed2 bay leaves 1 spring of thyme 1 spring of rose­mary 2 gar­lic cloves 1 onion, halved 1 tbsp white wine vine­gar2 tbsp salt2.5 litres wa­ter Ex­tra vir­gin olive oil

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