This is really simple to make and warming on a cold winters day, it has a thin but incredibly flavoursome sauce, and goes well with celeriac mash or an egg pasta.
- 2 wild rabbits, jointed
- 500g bacon, lardons
- Dash of Dorset cider brandy
- 0.5 ltr white wine
- 1.5 ltr game stock
- 2 lrg onions, sliced
- 3 lrg carrots, cut into chunks
- 3 sticks of celery, sliced
- A handful of Seasoned flour
- A pinch of coriander, mace and white peppercorns
Part boil the potatoes until just tender but not completely.
Pre-fire the oven to around ‘very hot’.
First brown the bacon lardons in a frying pan over the hot plate, when golden transfer to a casserole dish retaining the fat in the frying pan for the rabbit. Toss the rabbit joints in the seasoned flour shake off the excess and then brown in the same pan.
Add the sliced onions, veg and boquet garni to the casserole pot and sweat over the hot plate, when the rabbit is nicely browned all over add it to the casserole pot with the spices. While the frying pan is still hot add a slug of cider vinegar and deglaze the nice gooey residues stuck to the bottom then add to the pot. Finally add the stock and white wine adding just enough to cover the meat.
Now gently bring the casserole up to a nice slow simmer its really important that you don’t let it boil otherwise you will shock the lean meat making it dry and tough. Put the lid on and put into the top oven for about an hour till the meats really juicy and tender.