Garlic Rabbit with Roasted Dutch Carrots


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


olive oil

salt and pepper


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.