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Rabbit with Rosemary

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#1 Guest_no_man_army_*

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Posted 02 May 2009 - 04:17 PM

serves 4

4 fl oz olive oil
2 Leeks, finely chopped
2 carrots, chopped
2 Celery sticks, chopped
2 fresh bay leaves
4 dried red chillies
3lb RABBIT, jointed or 8 hind legs well trimmed
6oz pancetta or streaky bacon lardons
6 garlic cloves, peeled
1tsp ground allspice
1oz plain flour
450ml red wine
300ml chicken stock (carton ok)
2tbsp fresh rosemary, chopped
salt & freshly ground black pepper

mashed potatoes and buttered peas to serve

place oil, leeks, carrots , celery, bay leaves in non-metallic bowl, add rabit season generously , then mix to combine.

Cover and marinate for upto 24hours, stirring a couple of times

heat casserole dish remove rabbit and add to casserole in batches, fry for about 10 mins untill brown turning regularly, transfer to plate

remove bay leaves and chillies from marinade,

add pancetta or streaky bacon to casserole dish, when it renders a little fat add the vegetable mixture &garlic, cook for 10 mins untill golden and tender, stirring

stirr in allspice and flour to casserole and cook for 2 mins

gradually pour in the red wine stirring constantly

turn up heat and boil for a few moments

pour in stock, stirring to combine

turn down heat and add rabbit pieces reserved bay leaves and rosemary

cover and simmer for about 45 mins untill rabbit is tender

season to taste and serve in bowls with mashed potatoes and buttered peas

I hope thats understandable and tastes good, it took me long enough to write using an on screen keyboard and a ps3 controller


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