2 1/2 tsp orange zest, approximately from one fruit
2 pcs bay leaves
1 tbsp anchovy extract
1 pinch salt
1 tsp freshly ground black pepper
Preheat oven to 180°C.
Start by rubbing the rabbit with black pepper. Heat olive oil in a Dutch oven over medium heat and brown the meat for 3-5 minutes. Remove from heat and set aside.
Place the carrots, shallots, whole garlic cloves, and bacon in the Dutch oven and cook for 10 minutes until everything achieves a golden color, stirring occasionally.
Add the wine and scrape out the bits at the bottom of the Dutch oven. Pour in the stock, orange juice, bay leaves, and thyme. Now put back the rabbit to the Dutch oven, as you stir. Cover and place the Dutch oven in the now-hot oven and let the rabbit cook for about 40 minutes; remember to stir occasionally.
Remove the meat and veggies from the Dutch oven to a serving platter and ensure it stays warm. Now, add the tomatoes, white beans, and anchovy extract to the juices in the Dutch oven, over a stove top.
Bring to a boil and simmer until the juices reduce by a third.
Mix the parsley and the orange zest and set aside.
To serve, spoon the bean sauce over the meat and veggies and garnish with ‘orange parsley.’