Rabbit with Rosemary and White wine

Rabbit is undoubtedly one of the typical dishes of the mediterranean region.  Not only here of course however in Malta we have villages such as Mgarr which specialize in this typical dish.  It is usually fried with garlic after being marinated in white wine.  Here's a different way of cooking rabbit.   A very tender and juicy rabbit is what you'll get.

serves 2

ingredients 

1kg rabbit
30ml olive oil
1 medium leek sliced thinkly
2 cloves garlic
30g plain flour
300 ml chicken stock
60ml dry white wine
3 tbps dijon mustard
1/2 tbsp fresh rosemary
150g button mushrooms
1 zucchini  sliced thinly


Method 
Clean and trim rabbits, cut into pieces.  rinse under cold water, pat dry.

Heat some of the oil in large frying pan.  Cook rabbit in batches until browned all over.  heat remaning oil in pan, cook leek and garlic.  At this point i like adding some rabbit seasoning if you manage to find that.

Stir in flour, stir until mixture is dry and grainy.  Remove pan from heat, gradually stir in stock, wine and mustard.  Stir over heat until mixture boils and thickens.  Return rabbit to pan, add rosemary.  simmer, covered about 90 minutes or until rabbit is tender.

Add vegetables, simmer covered 20 minutes or until vegetables are tender.