Braised Rabbit with Caramelized Radicchio and Salsa Verde

Directions

1. 1
   Preheat the oven to 400 degrees F (200 degrees C).
2. 2
   In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside.
3. 3
   In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours.
4. 4
   Remove the rosemary and chilli and set aside.
5. 5
   Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown.
6. 6
   Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock.
7. 7
   Place in the oven and cook for 30 minutes.
8. 8
   When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter.
9. 9
   Garnish with parsley.
10. 10
    Serve with Caramelized Radicchio and Salsa Verde.
11. 11
    Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.
12. 12
    In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender.
13. 13
    Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.