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Rabbit with cabbage, garlic and bacon

 
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sean
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Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
PostPosted: Sat May 23, 09 8:49 am    Post subject: Rabbit with cabbage, garlic and bacon Reply with quote
    



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

  1. 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.
  2. Season the rabbit pieces and roll in flour.
  3. Fry in the oil and butter until golden.
  4. Remove to a dish when all done, and tip in the garlic which you fry until lightly coloured.
  5. Tip off the residual fat, slosh in the sherry(or whatever) and deglaze.
  6. Strain the stock into the pan, bring to the boil and reduce by half.
  7. Put the rabbit back, and add the thyme and bay, trotter if using, and the cabbage.
  8. Cover the surface with the bacon, and bring to a simmer.
  9. Cook in a really low oven for two hours.


Comments

Serve with mashed spuds.

 
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