Rabbit legs in tomato sauce

By Stanley Tucci
From Saturday Kitchen

Ingredients

For the marinated rabbit legs:

• Rabbit legs: 4, bone in
• Olive oil: 2 tbsp
• Garlic cloves: 2, sliced
• Red onion: 1, chopped
• Sherry vinegar: splash
• Fresh thyme: 1 sprig
• Fresh rosemary: 1 sprig
• Bay leaf: 1
• Peppercorns: 10
• Salt: pinch

For the tomato sauce:

• Onion: 1, chopped
• Carrot: 1, chopped
• Celery: 1, chopped
• Garlic clove: 1, sliced
• Pomodorini (cherry tomatoes): 500g/1lb 2oz
• Fresh basil: 6 leaves
• White wine: 125ml/4fl oz
• Chicken stock: 250ml/9fl oz
• Olive oil: 2 tbsp
• Salt: to taste

To serve:

• Polenta: cooked according to packet instructions

Method

1. Marinate the rabbit legs:
   • In a large bowl, mix all ingredients for the marinated rabbit legs.
   • Cover and marinate for at least 1 hour (or longer if desired).
2. Prepare the tomato sauce:
   • Sauté onion, carrot, celery, and garlic for 5 minutes.
   • Add pomodorini, basil, a pinch of salt, and half the white wine.
   • Cook for 15 minutes.
3. Preheat the oven to 220C/200C Fan/Gas 7.
4. Cook the rabbit:
   • Heat a large, oven-safe saucepan over medium-high heat with olive oil.
   • Remove rabbit legs from marinade, pat dry, and sear to colour slightly.
   • Strain the marinade, discarding aromatics.
   • Add strained marinade, tomato sauce, chicken stock, and remaining white wine to the pan.
   • Bring to a boil, then reduce heat to simmer.
   • Cover and cook for 20 minutes, turning once and basting occasionally.
5. Finish in the oven:
   • Transfer covered pan to the oven.
   • Cook for another 20 minutes, basting a couple of times.
6. Make some cooked polenta:
   • While the rabbit if finishing cooking prepare some cooked polenta for serving
7. Serve:
   • Serve the rabbit legs with cooked polenta.