Rabbit with garlic, thyme and pears

Babiche Martens

Ingredients

2 Tbsp	Olive oil
1	Rabbit, jointed (Main)
2	Pears, quartered
10	Shallots, peeled and left whole
1	Garlic bulb, peeled and separated
4 stalks	Thyme
1 cup	Chicken stock
1 cup	White wine
1	Lemon, halved
½ cup	Fresh parsley, chopped

Directions

1. Preheat an oven to 150C.
2. In a frying pan heat the oil to a medium heat. Add the rabbit pieces, 3 or 4 at a time, and brown on all sides. Place into a casserole dish. In the same pan brown the shallots and garlic. Add to the casserole dish. Season well with salt and pepper.
3. Add the thyme, wine, stock, lemon halves and pears. Cover tightly and bake for 2 hours. Check after 1 hour and add a little extra stock if required.
4. Remove the cover for a further 30 minutes. The meat will be falling off the bones.
5. Top with chopped parsley and serve with smashed potatoes drizzled in olive oil.