Balsamic rabbit with zucchini and bread

Ingredients

For 1 serving

• Rabbit160 g
• Balsamic vinegar20 ml
• Rosemaryto taste
• Zucchini200 g
• Garlic1 clove
• Whole wheat bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Pat the rabbit pieces dry with kitchen paper and season with salt and pepper. Heat half the oil in a casserole over medium-high heat with the rosemary and brown the rabbit for 8 minutes, until golden; add half a glass of water, cover and cook over low heat for 30 minutes.
2. Meanwhile wash and trim the courgettes and cut them into rounds about 5 mm thick; crush the garlic clove.
3. Heat the remaining oil with the garlic in a frying pan over medium-high heat and sauté the courgettes for 8 minutes, stirring, until golden and tender; salt them and remove the garlic.
4. Uncover the rabbit, add the balsamic vinegar and cook over medium heat for 5 minutes, turning the pieces, until the liquid reduces to a glossy, sticky glaze that coats them.
5. Toast the wholemeal bread and serve it with the glazed rabbit and courgettes.