Ingredients

• ¼ cupolive oil
• 200gbutter
• 1 bunchoregano (leaves only)
• 1leek (sliced)
• 2potatoes (sliced)
• 1whole rabbit
• 2parsnips (sliced lengthways)
• 2tomatoes (diced)
• 2red peppers (sliced)
• 1zucchini (sliced length ways)
• 500mlwhite wine
• 4black figs

Method

• Cut up the front section (including legs) of the rabbit into 4 pieces.
• Heat olive oil in casserole pot and sear rabbit.
• Remove rabbit and set aside.
• Add leek and 50g butter to pot and braise for a couple of minutes.
• Put rabbit, wine and half the oregano back in the pot. Cook rabbit until tender and then add parsnips, tomatoes, red peppers, zucchini and most of the remaining oregano.
• Once cooked season with salt and pepper to taste.
• Melt remaining butter and add to potatoes in a roasting pan. Cover potatoes with foil and bake in oven until crispy.
• Remove potatoes from oven.
• Tip remaining butter juices from baking potatoes into a small pot large enough to take the 4 figs.
• Slice the figs in a cross from the stem end to half way down.
• Over a medium/low heat add the figs stem end up to the small pot. Cook until figs segregate their juices and caramelise.
• . To serve, place the crispy potato on the plate, then some vegetables, then a piece of rabbit. Put a caramalised fig to the side, then spoon over juices from the rabbit pot. Sprinkle over some oregano.