- 2-3 springs each of thyme, sage and rosemary
- 4 rabbit legs
- 3 long shallots, peeled and cut into thick rings 2cm thick
- 1 clove garlic, peeled and halved lenthways
- 1 tbs olive oil
- 200 ml dry white wine
- 1 tin crushed tomatoes
- 500 ml water
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 2-3 sprigs each of thyme, sage and rosemary, tied together with string
- 1 clove garlic
Finely chop the sprigs of thyme, sage and rosemary with one clove of garlic and the table salt. Rub this all over the rabbit leg, cover and place in the fridge for at least 2 hours (longer if you can).
Heat the oven to 200C. Put the rabbit legs into a deep roasting pan or casserole that can fit them in one layer, add the shallot rings and halved clove of garlic, drizzle with olive oil and place in the hot oven for 10 mins, pour over white wine and return to the oven for another 10 mins uncovered.
Mix tomatoes, water and all dry spices together, then add the bouquet of fresh herbs. Pour all this tomato liquid into the pan, cover and reduce the heat to 160C and cook for 45 mins.
Remove and baste if you want, flipping the legs over. Then cover again and return to the oven for another 30 mins, remove another time, baste, flip and taste. The cooking will depend on how long you have salted the meat for so try a small bit of flesh and if it is soft it is ready.
Serve with crusty toasted or griddled sourdough, rubbed with raw garlic.