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Ingredients

• olive oil
• 4 rabbit legs
• 1 onion, peeled and chopped
• 1 carrot, peeled and chopped
• 1 sticks celery, chopped
• 2 cloves garlic, peeled and kept whole
• sprigs thyme
• 1 bay leaf
• 6 black peppercorns
• 200 ml Rioja red wine
• 1 litres chicken stock
• 2 rabbit saddles
• 8 slices Serrano ham
• 4 sage leaves, shredded
• 12 soft prunes
• 100 g spinach, wilted
• handfuls pine kernels, toasted
• handfuls parsley, chopped

Description

Paul Heathcote Makes A Stunning Dinner Party Dish With Both Slow-cooked Rabbit Leg And Pan-fried Loin With A Rich Red Wine Sauce

UK TV