Rabbit with cabbage, garlic and bacon
Created by sean, Monday, 27 March 2006
Description
A good introduction to the joys of rabbit cookery. Simple but does take a bit of time.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Course
Serves
6
- 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
Method/steps
- 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.
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