Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
375 g/12 oz. lean rabbit meat,
diced
1 tablespoon chopped
rosemary, plus 1 spring, to
garnish
1 tablespoon mixed herbs
1 tablespoon plain flour
1 teaspoon olive oil
1 red onion, cut into wedges
1 piece of orange peel
4 sun-dried tomatoes,
rehydrated and chopped
150 ml/1/4 pint red wine
50 g/2 oz. Puny lentils
sea salt and pepper
Place the meat in a large polythene bag. Add the herbs and flour; toss well to coat the meat.
Heat the oil in a large flameproof casserole. Fry the coated meat for a few minutes until browned. Add the onion wedges, orange peel and tomatoes.
Pour in the wine and add enough water to just cover the meat. Season well. Cover the casserole with a lid and simmer for 40 minutes 1 hour or until the meat is very tender and the vegetables are cooked.
Meanwhile, 30 minutes before the end of cooking time, rinse the lentils and cook in a saucepan of boiling water for 20 minutes. Drain and stir into the casserole. Simmer for 10 minutes. Remove the orange peel before serving and garnish with a rosemary spring.
