Garlic Rabbit with Roasted Dutch Carrots

Ingredients

1 rabbit, cut into pieces (your butcher can do this for you)

50ml verjuice or white wine

1 – 2 tbsp. red wine vinegar

1 bunch of dutch carrots, cleaned and stem removed

 

Thyme Marinade

4 garlic cloves

1 tsp. salt

1 tsp. whole peppercorns

1 tbsp. fresh thyme, chopped

3 tbsp. extra virgin olive oil

 

Chickpea Mash

1 cup chickpeas

1 garlic clove

parsley

olive oil

salt and pepper

Method

Pre-heat the oven to 190C. In a mortar, add the marinade ingredients and crush to paste, stir in the olive oil. Rub the marinade over the rabbit pieces, coating all over. Lay the carrots on the bottom over the pan, cover with the rabbit, verjuice and vinegar. Bake in the oven for 30-40 minutes, or till thigh is tender.

To prepare chickpeas mash, gently crush chickpeas and add to a pot with remaining mash ingredients. Serve with rabbit and dutch carrots.