Ingredients:
1 rabbit (at least 1.5kg)
1.5l (2 bottles) dry white wine
2 onions, finely chopped
1 green bell pepper
2 garlic cloves, crushed
3cm length of ginger, grated
salt and freshly-ground black pepper, to taste
1 tsp cayenne pepper
1 Maggi chicken cube
2 tbsp tomato purée
2 tbsp cornflour
oil for frying
Method:
Cut the rabbit into pieces then season with the salt, spices, Maggi cube and onions. Mix well, cover and set aside to marinate for 20 minutes. Pour over 1 bottle of wine, cover and set aside to marinate in the refrigerator over night.
The following day, turn the mixture into a pan, bring to a simmer, cover and cook for 60 minutes. Remove the rabbit pieces then heat oil in a frying pan, add the rabbit and fry until nicely browned all over. Remove with tongs then add the tomato purée and stir until nicely browned.
Strain in the reserved cooked marinade from the rabbit and add the remaining bottle of wine. Bring to a boil and cook briskly for 20 minutes.
Mix the cornflour with 60ml water to a smooth slurry. Whisk into the sauce, bring back to a boil and cook for about 10 minutes, or until thickened. Return the meat to the pan and cook for about 5 minutes more, or until heated through.
Serve immediately, accompanied by rice.
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