Ingredients

• 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

Directions

• 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.