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