Rabbit legs in tomato sauce recipe
 An Italian-style tomato sauce pairs beautifully with tender rabbit meat served on the bone – a hearty, rustic meal. 4 rabbit legs, bone in2 tbsp olive oil2 garlic cloves, sliced1 red onion, choppedsplash sherry vinegar1 sprig fresh thyme1 sprig fresh rosemary 1 bay leaf10 peppercornspinch salt 4 rabbit legs, bone in 2 tbsp olive oil 2 garlic cloves, sliced 1 red onion, chopped splash sherry vinegar 1 sprig fresh thyme 1 sprig fresh rosemary 1 bay leaf 10 peppercorns pinch salt 1 onion, chopped1 carrot, chopped1 celery, chopped1 garlic clove, sliced500g/1lb 2oz pomodorini (cherry tomatoes)6 leaves fresh basil125ml/4fl oz white wine250ml/9fl oz chicken stock2 tbsp olive oilsalt, to taste polenta (cooked according to the packet instructions), to serve 1 onion, chopped 1 carrot, chopped 1 celery, chopped 1 garlic clove, sliced 500g/1lb 2oz pomodorini (cherry tomatoes) 6 leaves fresh basil 125ml/4fl oz white wine 250ml/9fl oz chicken stock 2 tbsp olive oil salt, to taste polenta (cooked according to the packet instructions), to serve Method To make the marinated rabbit legs, mix all the ingredients together in a large bowl along with a pinch of salt. Cover and allow to marinate for at least an hour, or longer if you wish. Set aside (marinade included).To make the tomato sauce, sauté the onion, carrot, celery and garlic for 5 minutes.Add the pomodorini, basil, a pinch of salt and half the white wine. Cook down for 15 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Heat a large flameproof saucepan (one that can fit in your oven) over a medium-high heat and drizzle in some olive oil.Remove the rabbit legs from the marinade and pat dry. Sear the rabbit in the pan to colour it slightly.Strain the marinade and discard the aromatics. Add the marinade to the pan with the rabbit leggs in, along with the tomato sauce, the chicken stock and the remaining white wine. Bring to a boil then turn the heat down to a simmer and cover. Let it cook for about 20 minutes, turning once, and basting on occasion.Carefully transfer the covered pan to the oven for another 20 minutes, basting a couple of times.Serve with cooked polenta. To make the marinated rabbit legs, mix all the ingredients together in a large bowl along with a pinch of salt. Cover and allow to marinate for at least an hour, or longer if you wish. Set aside (marinade included). To make the marinated rabbit legs, mix all the ingredients together in a large bowl along with a pinch of salt. Cover and allow to marinate for at least an hour, or longer if you wish. Set aside (marinade included). To make the tomato sauce, sauté the onion, carrot, celery and garlic for 5 minutes. To make the tomato sauce, sauté the onion, carrot, celery and garlic for 5 minutes. Add the pomodorini, basil, a pinch of salt and half the white wine. Cook down for 15 minutes. Add the pomodorini, basil, a pinch of salt and half the white wine. Cook down for 15 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat a large flameproof saucepan (one that can fit in your oven) over a medium-high heat and drizzle in some olive oil. Heat a large flameproof saucepan (one that can fit in your oven) over a medium-high heat and drizzle in some olive oil. Remove the rabbit legs from the marinade and pat dry. Sear the rabbit in the pan to colour it slightly. Remove the rabbit legs from the marinade and pat dry. Sear the rabbit in the pan to colour it slightly. Strain the marinade and discard the aromatics. Add the marinade to the pan with the rabbit leggs in, along with the tomato sauce, the chicken stock and the remaining white wine. Bring to a boil then turn the heat down to a simmer and cover. Let it cook for about 20 minutes, turning once, and basting on occasion. Strain the marinade and discard the aromatics. Add the marinade to the pan with the rabbit leggs in, along with the tomato sauce, the chicken stock and the remaining white wine. Bring to a boil then turn the heat down to a simmer and cover. Let it cook for about 20 minutes, turning once, and basting on occasion. Carefully transfer the covered pan to the oven for another 20 minutes, basting a couple of times. Carefully transfer the covered pan to the oven for another 20 minutes, basting a couple of times. Serve with cooked polenta. Serve with cooked polenta.