Rachel's Rabbit Dishes

Rabbit with Calvados
Rachel's Rabbit Dishes >>

Ingredients - Serves 4

2 rabbits, skinned and jointed
55g/2oz bacon, derinded and chopped
200g/7oz onion, peeled and chopped
6-7 juniper berries
2 sprigs fresh thyme
60ml/2fl oz Calvados (can use brandy or cider)
60ml/2fl oz Port (can use red wine)
240ml/8fl oz water
25g/1oz butter
1 tbsp vegetable oil
salt and freshly ground black pepper to taste
Method

Heat the oven to 180C/350F/Gas 4

In a deep fireproof casserole dish, melt the butter and oil and sweat the onions and bacon for about 2 minutes or until soft. Remove the onion and bacon (keep warm) and brown the rabbit joints on all sides in the residue.

Return the onion and bacon, add the thyme and crushed juniper berries. Flambé with the calvados, add the port and water to moisten. Season.

Cover and cook in the oven for about 1 hour. Then remove from the oven and stand for 10 minutes before serving.

Serve with mashed potato, carrots and green vegetables or red cabbage and orange or even rich brown lentils and glazed carrots.

This traditional country recipe was handed down to Rachel by her Grandmother, and slightly refined by us to bring it to the contemporary dinner table.

Left is another option using shallots or baby onions and a creamy parsley sauce, which is easily prepared in an oval wok.