Cut the rabbit in small pieces in a bowl mix with the spices and sauté until will sealed.
Remove from the pan and add the diced onions, garlic and carrots, sauté until browned than add the olives and anchovies. Add the rabbit back again and toss add the wine, salsa and simmer on low heat until cooked through and tender. In a small boiling pan place the rice, double the amount rice cinnamon stick, lemon, bay leaves and roughly chopped chilly. Bring to the boil and simmer until almost all the water is absorbed, remove from heat and keep covered. Season well and add mix in the herbs and a knob of butter.

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