Rabbit braised in a rich wine sauce
1 bottle red wine 1 garlic head 1 rabbit, separated into joints, plus kidneys and liver if available 2 tbsp plain flour 40g brown sugar 50g red wine vinegar sea salt and black pepper thyme, to garnish crusty bread, to serve tin foil
Preheat the oven to 180°C/160°C fan/gas mark 4. Separate the garlic into cloves, then briefly squash each one by pressing on it with the flat of a knife and the palm of the hand. Peel the cloves. Arrange the rabbit joints, kidneys and liver within a roasting tin and add the garlic cloves.
In a saucepan, mix together the flour, sugar and red wine vinegar, then mix in the red wine gradually. Season with salt and pepper, then bring to the boil. Pour over the rabbit and cover the roasting tin with tin foil. Cook in the oven for 50 mins, then remove the foil and turn the joints over. Turn the oven to 210°C/190°C fan/gas mark 7 and bake for 20 mins. Garnish with thyme and serve with crusty bread.