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2 x 750g (1.5lb) rabbits, each cut into 6
even pieces
2-3 tbsp white vinegar
2 onions, sliced
2 bay leaves
6 cloves
6 black peppercorns
1 celery stick, including the leaves
80g (2.75 oz) butter
1 onion, thinly sliced
125g (4 oz) button mushrooms, halved
3 rashers bacon, chopped
1/3 cup (40g / 1.25 oz) plain flour
1/2 cup (125ml / 4 fl oz) cream
1/3 cup (20g / 3/4 oz) chopped fresh parsley |
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Method :
Trim any excess fat and sinew from the
rabbit and clean under cold water. Place in a large glass or ceramic
bowl, cover with water and add 1 tablespoon of vinegar. Cover and
refrigerate for several hours or overnight, changing the water and
vinegar 2-3 times. Drain the rabbit pieces and put them in a large
heavy-based pan. Add the onion, bay leaves, cloves, peppercorns and
celery. Cover with water and simmer, covered, over low heat for 150
minutes, or until the meat comes away from the bone. Remove the
meat, cover and keep warm. Strain and reserve 2.5 cups (600ml / 20
fl oz) of the cooking liquid.
Meanwhile, heat 30g (1 oz) of the
butter in a pan. Add the thinly sliced onion, button mushrooms and
bacon. Stir for 5 minutes, or until cooked. Set aside. Melt the
remaining butter in a large pan. Add the flour and stir for 1
minute. Remove from the heat and whisk in the reserved cooking
liquid until smooth. Return to the heat and whisk until the sauce is
thick, then cook over medium heat for 2 minutes. Stir in the cream
and chopped parsley. Add the bacon mixture and stir for 2-3 minutes,
or until heated through. Season with salt and ground black pepper.
Add the rabbit pieces and stir gently for 5 minutes to coat the
rabbit pieces in the sauce and to heat them through.
Serves 4-6
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