1. Pat rabbit dry and season liberally with salt and pepper.
2. Heat the olive oil in a deep, 12-inch (30 cm) heavy skillet suitable for a woodfired grill, over moderately high heat until hot but not smoking. Brown the rabbit, turning once, about 7 -10 minutes.
3. Transfer rabbit pieces to a Tajine (which will be later placed within a woodfired oven), reserving the fat in the skillet.
4. Add pancetta, onion, carrot, celery, garlic, and oregano to the skillet and cook over medium heat on the woodfired grill, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes.
5. Add wine and boil, stirring and scraping up any brown bits, until most of the liquid has evaporated, about 3 minutes.
6. Stir in the tomatoes, tomato paste, and water, and bring to a boil.
7. Stir in the parsley and basil, then pour the tomato mixture over the rabbit in the tajine.
8. Cover the tajine and cook in the woodfired oven on low heat for 4 to 5 hours.
9. Transfer the rabbit pieces to a plate. When cool enough to handle, remove the meat from the bones, discarding fine bones and gristle, and shred the meat.
10. Return the meat along with any juices to the sauce in the tajine, taste, and adjust salt and pepper as needed.
Our mate Kevin is known for all things BBQ and woodfire cooking. Driven by his passion for outdoor cooking, his company Smokin' Gauchos brings a range of Parrilla grills and artisan tools to backyards for everyone to enjoy this style of cooking.
Kevin is a keen hunter and embraces harvesting wild game, helping manage herd numbers and, most importantly, putting food on the table.
He’s teamed up with us to share some mouthwatering recipes to give us inspo for emptying the freezer and putting all that venison to good use.