|1 PKT Western Plain’s rabbit portions
1/3 cup brandy
1/2 cup red wine
100g streaky bacon
12 brown shallots, peeled
2 tablespoon olive oil
1 tablespoon plain flour
2 cups of hot chicken stock
4 juniper berries, lightly crushed
2 sprigs thyme
2 bay leaves
1 tablespoon red wine vinegar
|1 tablespoon plain flour
Bouquet garni (1 sprig of sage, 2 bay leaves
and a sprig of thyme tied together in muslin)
or a pinch of dried herbs
Preheat an oven 150˚c
Place a cast iron casserole dish over a gentle heat and add the olive oil. When hot
add the rabbit pieces and sauté gently until they are lightly browned all over.
Remove the rabbit from the pot and set to one side. Add the bacon pieces to the pot
and sauté until golden, then add the shallots and sauté for a couple of minutes
more. Remove the bacon and shallots and add to the rabbit.
Add the plain flour to the pot and stir and scrap until browned and combined with
the cooking juices and oil. Pour in the brandy and red wine and stir vigorously to
loosen all the crusty bits from the bottom of the pot and to avoid any lumps as the
liquid thickens. Then pour in the hot chicken stock and whisk to combine.
Add the rabbit meat, bacon and shallots back to the pot, along with the prunes,
juniper berries, thyme and bay leaves, season well with sea salt and freshly ground
black pepper. Bring the pot to a gentle simmer, put on the lid and cook in the oven
for 45 minutes or until the meat is tender.
Remove from the oven and stir through the red wine vinegar.
Serving suggestion - serve with steamed or mashed potatoes, rice, quinoa or couscous.