Cause I can 8)
Wabbit
Serves 4
Oven temperature 180*C
o 2 * 1Kg. rabbits sectioned into 7 for ease of cooking (4 legs, chest, saddle, spine end)
o 3 oz. butter
o 2 tbls. olive oil
o 4/5 rashers bacon, chopped
o 10 baby onions
o 2 good tabls. flour
o 500ml. real chicken stock
o 3 tabls. Port
o 2 tabls. French mustard
o 2 tabls. tomato puree
o 6 ozs. mushrooms (button or cut)
o 14 oz. butter beans (drained)
o 2 bay leaves
o 1 tablespoon chopped fresh oregano. ( or 1 teasp. dried)
o freshly ground black pepper
Red Wine Marinade
o 1 large carrot, diced
o 2 stalks celery, sliced
o 1 large onion, sliced
o 2 bay leaves
o 2 cloves garlic, crushed
o 4 whole cloves
o 1 tabls. fine chopped tarragon
o 1 tabls. fine chopped parsley
o 100 mls. olive oil
o red wine
1) To make marinade, place all veg. ingredients and the rabbit in a large glass/ceramic bowl. Add enough red wine to cover mixture. Cover bowl and set aside (all day/night). Strain and reserve marinade, discard veg..
2) Melt 1oz. butter with 3 tabls. olive oil in a large deep baking dish. Add rabbit and bake for 30 mins. Remove rabbit, set aside and keep warm.
3) Reduce meat juices over high heat, add bacon and onions and cook until onions start to brown. Remove onions/bacon from pan and set aside.
4) Add rest of butter to remaining juices and melt. Add flour and cook gently. Slowly add stock until mixture is smooth and thickened. Blend in 500mls. of the reserved marinade, add port and bring to gentle boil.
5) Reduce heat and blend in mustard and tomato puree.
6) Return rabbit, bacon and onions and sauce to baking dish and bake for 30 mins.. Stir in mushrooms, bay leaves, beans, oregano. Season to taste and bake for a further 30 mins. or longer to ensure rabbit is tender.
Enjoy.
