Rabbit with garlic and rosemary served with bruschetta

Ingredients

1 rabbit, chopped into medium-sized chunks on the bone or use ready prepared boneless chunks of rabbit
salt and freshly ground black pepper
plain flour, for dusting
150ml/5fl oz extra virgin olive oil
1 garlic bulb, cloves separated and kept whole with skin on
large bunch rosemary, broken in half
150ml/5fl oz white wine
For the bruschcetta:
3 slices good quality crusty bread
3 garlic cloves, peeled but left whole

Method

1. Season the rabbit with salt and freshly ground black pepper and dust with the flour
2. Heat the extra virgin olive oil in a large, heavy-based frying pan. When hot add the floured rabbit chunks and seal well on all sides, until golden brown and quite crisp. Reduce the heat, add the garlic and rosemary and cover with a lid. Cook gently for 30 minutes, turning the pieces of rabbit from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
3. When the rabbit is ready, make the bruschetta. Toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the olive oil that will have risen to the top of the rabbit sauce. Serve the rabbit accompanied by the bruschetta.