- serves 4 people
- preparation 15 minutes
- cooking 1:15 hour
- difficulty Easy level
Ingredients
- 1 rabbit, cut into 6-8 pieces
- flour to dust
- 1 bulb fennel
- 2 leeks
- 1 carrot
- 1 onion
- 5 cloves garlic
- 5 bay leaves
- 3 sprigs thyme
- 2 tbsp butter
- 500 ml cider
- 2 litres chicken stock
- 300 g small potatoes
- 1 tsp mustard
- red wine vinegar, to taste
- ⅓ bunch tarragon, finely chopped
- ⅓ bunch chervil, finely chopped
- ⅓ bunch parsley, finely chopped
Instructions
Flour the rabbit pieces and colour off in a large pot over medium-high heat with neutral veg oil till lightly coloured but not cooked, about 10 minutes. Dice all of the vegetables finely and sweat off in the same pan over medium heat until softened, about 5 minutes. Add the garlic, thyme, bay, butter, cider, chicken stock and bring to a simmer.
Add the rabbit into the pot and cook gently for about an hour. After 40 minutes, add potatoes cut into quarters and let them gently cook through. Once cooked, take the rabbit pieces out and reduce the sauce till a thicker consistency is achieved.
Season with salt, pepper, mustard and vinegar. Add the rabbit back in and sprinkle with the chopped fresh herbs then serve.
Analiese Gregory explores life at the bottom of the world in A Girl's Guide to Hunting, Fishing and Wild Cooking.
Cook along with your favourite TV chefs in Dishing It Up
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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