1 rabbit, cleaned and portioned into 6-8 pieces, coated in seasoned flour
handful of carrots, peeled and roughly chopped
8-10 shallots, peeled and left whole
4-6 garlic cloves, unpeeled
2tbsp runny honey
few sprigs of thyme and a bayleaf, fresh or dried
400ml of good strong medium dry cider (Weston's is good)
Instructions
Oven to GM3.
Saute bacon, set aside, then brown rabbit pieces.Set aside,
Soften veg and garlic, add honey cook till caramelised.
Place everything together in casserole dish, add herbs and cider, season,stir and cover, place in oven for 2 hours until rabbit is tender.
VARIATION- Brown rabbit in same way, fry garlic, shallots, fresh or dried wild mushrooms for about 3-5 mins, add rabbit pieces half bottle of robust red wine, bring to bubble, then simmer.
Add can chopped tomatoes, bouquet garni or bayleaf, cover and simmer for 2hrs or crockpot in oven GM3 until tender.
If using dried mushrooms, keep the water for stock.
BASIC TIPS FOR PREPPING RABBIT BEFORE ANY RECIPE-
Soak rabbit in 2 1/2 pts water to 6fl oz vinegar for 30mins, pat dry before use.
RABBIT IS FRIENDS WITH...
Smokey bacon, rosemary, sage, bay, thyme, fennel, basil, garlic
Serving
Suggestions
Good crusty bread, mashed potato, roasted veg
Originally Submitted
11/2/2009
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