SET UP YOUR EGG
Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Stainless Steel Grids at the upper level. If not, install the Stainless Steel Grid. The target temperature is 180˚C.
Heat the olive oil in a Paella Pan. Dredge the rabbit legs in the seasoned flour then brown in the pan until coloured on all sides. Remove and set aside.
Add the herbs, onion, peppers, garlic and mushrooms and cook for 10-15 minutes until soft. Remove from the heat.
SLOW COOK YOUR RABBIT
Switch the EGG to an indirect setup. If you’re using the Dual Zone System, install the 2 x Half Moon Ceramic Deflectors at the lower level, with the Half Moon Stainless Steel Grids above. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. Bring the temperature down to 120˚C.
Add the passata, rabbit and olives to the pan and cook for 2 hours until the rabbit is tender. Season with salt and pepper and serve. We like ours with an oozy polenta.
