Rabbit Stew

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 rabbit, cut into serving size pieces
• 8 ounces bacon, cut into strips
• 2 medium onions, thinly sliced
• 1 garlic clove, finely chopped
• 3 large carrots, peeled and thinly sliced
• 16 fluid ounces dry red wine
• 3 teaspoons vegetable oil
• 1 teaspoon salt
• 6 black peppercorns
• 2 sprigs parsley
• 2 garlic cloves, crushed
• 1 bay leaf
• 1/2 teaspoon dried thyme

Recipe

• 1 in a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
• 2 add rabbit pieces and baste them thoroughly.
• 3 cover the dish and leave to marinate over-night or at least 12 hours.
• 4 remove the rabbit from the marinade and dry on kitchen paper.
• 5 strain the marinade into a jug and reserve. preheat oven to 350°f.
• 6 in a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
• 7 set aside. add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
• 8 add the rabbit pieces and turn frequently to brown them evenly and quickly.
• 9 add the reserved marinade to the casserole and bring to the boil.
• 10 remove casserole from the heat, add the bacon pieces and place in the oven.
• 11 cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.