Serves 4

Prep time 10 minutes

Tip: Marinade the rabbit overnight in good red wine, lots of garlic and rock salt and crushed pepper.


1 rabbit cut up
8 large garlic cloves crushed and diced
2 large onions sliced long ways
1 teaspoon curry powder
Rock salt and crushed pepper to taste
2 tbsp Rabbit seasoning
1 cup Olive oil
80g pancetta
200ml gravy stockpot
1 cup peas
Half a bottle of good red wine


Season the rabbit with the seasonings and heat up the olive oil in a large pot. Add the rabbit and sprinkle with rock salt and crushed pepper, cook until golden brown, remove the rabbit from the pot and set aside.

Add the pancetta and cook until it starts to brown, add in the onions, garlic and curry powder (add a little more olive oil if needed). Cook slowly until the onions soften. Raise the heat to add in the wine, let it reduce and then add the stock, peas and rabbit.

Simmer on a low flame for an hour and add a little water if needed. Serve with some fresh crusty bread.