By Big Green Egg

A simple Italian-style rabbit stew, cooked for a couple of hours until tender in texture and rich in flavour.

Heat the olive oil in a pan. Dredge the rabbit in the seasoned flour and brown in the pan. Remove and set aside.

brown the rabbit add your herbs

Add the herbs, onion, peppers, garlic and mushrooms and cook for 10-15 minutes until soft. Remove from the heat.

Carefully add the ConvEGGtor to the EGG, with the Stainless Steel Grid on top, then lower the temperature to 120˚C.

Add the passata, rabbit and olives to the pan and cook for 2 hours until the rabbit is tender. Season with salt and pepper and serve. We like ours with an oozy polenta.

add the passata serve

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