- 1 rabbit, jointed into six portions (you can ask your butcher to do this)
- 100g/3½oz plain flour
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 1 red onion, sliced
- 100ml/3½fl oz dry sherry
- 1 garlic clove, crushed
- 1 tbsp capers
- 100ml/3½fl oz chicken stock
- 1 tbsp walnuts
- 100ml/3½fl oz extra virgin olive oil
- 1 lemon, juice only
- 400g/14oz linguine, cooked according to packet instructions
- handful chopped fresh parsley, to garnish
- Preheat the oven to 200C/400F/Gas 6.
- Dredge the rabbit pieces in the flour to coat thoroughly. Shake off any excess.
- Season well with salt and freshly ground black pepper.
- Heat the oil in a frying pan over a medium heat. Add the rabbit pieces (in batches if necessary), and fry for 4-5 minutes, turning occasionally, until golden-brown all over.
- Remove the rabbit pieces from the pan (reserve the pan for later cooking) and place onto a baking sheet. Place into the oven to cook for six minutes, or until cooked through.
- Add the onions to the same pan you cooked the rabbit in and fry for 4-5 minutes, making sure you scrape up any brown bits from the bottom of the pan.
- Add the sherry, scraping the bottom to release all of the flavours. Bring to the boil, then reduce the heat to a simmer and reduce the volume by two thirds.
- Add the garlic, capers and stock and bring to the boil. Reduce the heat and simmer to reduce the liquid by a third.
- Return the rabbit pieces to the pan and add the walnuts, olive oil and lemon juice.
- Season, to taste, with salt and freshly ground black pepper.
- To serve, arrange a large spoonful of the cooked linguine onto each of four plates and top with rabbit stew.
- Garnish with chopped parsley and serve.