Recipe: Rabbit or chicken with basil and parsley (New Zealand)
We know lots of people don't like the idea of eating rabbit, so don't worry – this dish works just as well with chicken (it just needs cooking a little longer).
So simple to make but requires some quick preparation the day before – well worth the effort though.
Try this with a bottle or two of Waipara Springs Pinot Gris – perfectly balanced acidity to complement the food.
TIP: Ask your butcher to joint the meat into eight pieces to save you the work and mess at home.
INGREDIENTS (Serves 8)
1 x rabbit or chicken (around 1.5kg), jointed into 8 pieces
4 x garlic cloves
1 x handful of fresh basil
1 x small bunch of fresh parsley
3 x tbsp olive oil
Salt and freshly ground black pepper
METHOD (prepare day before eating)
- Wash and dry the meat, then add to a large casserole dish with a lid and cook dry over a medium heat for 10 minutes, turning once, until sealed.
- Remove from heat, allow to cool and discard any liquid that comes out.
- Finely chop garlic, basil and parsley and combine with salt, pepper and oil.
- Mix and coat the cooled meat with the oil and herbs, then cover and refrigerate, ideally for 24 hours or overnight.
- Pre-heat oven to 180 degrees and cook for around half an hour for rabbit (or until chicken is cooked through).
- Serve with boiled new potatoes and green veg.
Enjoy with Waipara Springs Pinot Gris, a rich and complex bottle with vibrant floral undertones.