Serves 6 2 or 3 wild rabbits -approx 2kg cut into pieces (your butcher can do this for you)  25g butter  1 onion, chopped  50g diced Istra pancetta  175ml Hanging Rock ’03 Merlot/Cabernet Franc 1 sprig fresh thyme 500g peeled, seeded and chopped local organic tomatoes 6 tbsp fregola* 2 tbsp chopped parsley Salt and pepper

In a large casserole dish cook onion and pancetta in butter for 5 mins on low heat. Add rabbit pieces, turn up the heat and brown all over. Season with salt and pepper.
Add wine and thyme, cover and cook for 20 mins.
Add tomato and simmer for approx 1 hour. Once rabbit is cooked and falling off the bone, remove from sauce. Add fregola and olives and simmer over a low heat for 6 mins. Add rabbit back to pot with parsley until heated through. Divide between 6 plates and serve with crusty bread.

Chef: created in collaboration with Pizza Verde Chef Damian Sandercock Regional Wine Match:
Hanging Rock ‘Yin Barun’ Merlot Cabernet Franc
* Fregola is an ancient form of Pasta made from semolina. It is a staple of Sardinian kitchens.