This dish is best cooked the day before, then reheated before serving. Add the mushrooms when you reheat. To freezecool before adding the mushrooms, pack into a plastic container, seal, label and freeze. Use within 2 months. Thaw in the fridge. Reheat until piping hot, adding the mushrooms.
- Ingredients
- A 750ml bottle of full-bodied red wine (eg Saint Emilion)
- 1 tbsp olive oil
- 750g (1½lb) rabbit portions (6-8), oven-ready
- 200g pack smoked bacon lardons
- 12 shallots, peeled but left whole
- 2 tbsp plain flour
- 2 cloves garlic, peeled and chopped
- Handful of thyme sprigs
- 2 fresh bay leaves
- 300ml (½ pint) chicken stock
- 250g (8oz) chestnut or cup mushrooms, wiped cleaned, halved or thickly sliced
- Salt and freshly ground black pepper
- Baguette, sliced, or mash, to serve
Method
- Pour the wine into a pan, bring to the boil and boil for 5-7 minutes, or until it's reduced by around a third.
- Heat oil in a large pan. Add the rabbit and fry for 6-8 minutes until skin is browned, turning it every so often. Take out with a draining spoon and set aside.
- Add the bacon and shallots and fry for 4-5 minutes until lightly browned, then stir in the flour and cook for another minute.
- Put the rabbit back in the pan, along with the garlic, herbs and reduced wine and stock. Bring to the boil, cover, and simmer for 45 minutes to 1 hour, or until the rabbit is cooked.
- Add the mushrooms and cook for another 10 minutes. Season. Serve with bread or mash.
Top tip: This dish is best cooked the day before, then reheated before serving. Add the mushrooms when you reheat. To freeze: cool before adding the mushrooms, pack into a plastic container, seal, label and freeze. Use within 2 months. Thaw in the fridge. Reheat until piping hot, adding the mushrooms.
