Italian rabbit casserole with tomatoes, marjoram and red peppers

(Serves 3 to 4)

This is also an excellent meal to cook for friends, so simply double or triple the quantities given here. A fine Barbera d’Asti from Cantine Bava, imported by Logica, is the perfect red wine to accompany the casserole.

1 large red pepper, roasted and skinned and seeded
1 rabbit, jointed
Grape seed or olive oil
Rosemary
Garlic
Gozo sea salt
Freshly ground black pepper
25 g unsalted butter
100 ml chicken stock or white wine
2 or 3 small red chillies
6 peeled tomatoes, quartered and seeded
Fresh marjoram for garnish

• While the peppers are roasting or grilling, fry the rabbit pieces in oil with the garlic and rosemary until nicely browned. Add a little salt and pepper.

Cut the roasted, skinned peppers into dice. Melt 25 g unsalted butter in a casserole. Add the pieces of rabbit, leaving behind the now well-browned rosemary spikes and garlic. They were there just to season the meat. Add the peppers, a ladle or two of chicken stock, the small red peppers and then the tomatoes. Cook for 30 to 40 minutes. When the sauce has thickened and the meat tender serve the rabbit, with the sauce on top and fresh marjoram for extra flavour.