sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
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 Posted: Sat May 23, 09 8:49 am Post subject: Rabbit with cabbage, garlic and bacon |
 
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Ingredients
- 2 wild rabbits, skinned and jointed
- 150ml white wine
- 200ml chicken stock
- 25g butter
- 2 tbsp olive oil
- 12 cloves garlic, peeled
- A slug of sherry(or use a bit of the white wine)
- 3-4sprigs thyme
- 2 bay leaves
- 1 Savoy cabbage, outer leaves removed, cored and quartered
- 1 pigs trotter, split(optional)
- 6-8 slices fat streaky bacon
Recipe
- Chop up the small fiddly bits of rabbit and put them in a pan with the wine and stock, simmer for 30 mins or so.
- Season the rabbit pieces and roll in flour.
- Fry in the oil and butter until golden.
- Remove to a dish when all done, and tip in the garlic which you fry until lightly coloured.
- Tip off the residual fat, slosh in the sherry(or whatever) and deglaze.
- Strain the stock into the pan, bring to the boil and reduce by half.
- Put the rabbit back, and add the thyme and bay, trotter if using, and the cabbage.
- Cover the surface with the bacon, and bring to a simmer.
- Cook in a really low oven for two hours.
Comments
Serve with mashed spuds. |
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