This recipe is from Norman Tebbit’s book The Game Cook. He advises that cider can be used instead of wine, and suggests mashed potato as a good accompaniment. We had rice which was also good, but not very local.
- Organic plain flour
- 1 rabbit, skinned andjointed
- 1 tbsp organic olive oil
- 50g butter
- 8oz diced salt bacon or streaky bacon or pancetta
- 2 onions, finely chopped
- 450g mushrooms, sliced
- 1 large glass dry white wine
- 2 cloves of garlic, finely chopped
- bouquet garni
- 300ml ‘marigold’ stock
- salt, pepper and parsley to garnish
- Preheat the oven to 170C gas 3
- Season the flour with salt and pepper, and coat the rabbit joints in the flour
- Heat the oil and butter in the bottom of a large stainless steel saucepan. Fry off the onion until soft.
- Add the bacon then the rabbit, and continue frying until the rabbit is brown on all sides and the onions are golden
- Next, add the herbs, wine, garlic and mushrooms, along with the stock. Bring to the boil and stir it well.
- If the pan is suitable, cover and put into the oven. Otherwise, transfer to a casserole dish. Either way, make sore the rabbit is covered
- Let the casserole simmer in the oven for 2 or more hours. When you are ready, drain off the gravy and reduce by boiling. Alternatively, add a little beurre manie (butter and flour mixture) and simmer untuil thickened.
- Serve the rabbit with the sauce poured over the top, and with vegetables and potatoes.