ingredients
serves 8
3 pound rabbit joints
4 garlic cloves, peeled and crushed
2 thyme sprigs
2 bay leaves
1 pint red wine
salt and pepper
2 tbsp All purpose flour, plus extra to dust
4 tbsp olive oil
3 slices (3 ounce) rindless fatty bacon, diced
3/4 pound onions, peeled and roughly chopped
3/4 pound carrots, peeled and chopped
3/4 pound fennel, roughly chopped
2 celery sticks, roughly chopped
1/4 pint medium dry sherry
1 pint chicken stock
1 tbsp redcurrant jelly
method
1. Put the rabbit joints into a large bowl with the garlic, thyme, bay leaves and red wine. Cover and leave to marinate in the fridge for at least 6 hours, preferably overnight.
2. Drain the rabbit, reserving the marinade. Pat dry, season with salt and pepper and dust lightly with flour. Heat the olive oil in a large flameproof casserole. Brown the rabbit joints, in batches on all sides, over a high heat. Remove and set aside.
3. Add the bacon and fry for 2 - 3 minutes. Add the vegetables and cook gently for 10 minutes or until softened and beginning to colour. Stir in the flour and cook for 2 minutes.
4. Return the rabbit to the casserole, and add the reserved marinade, sherry and stock. Bring to the boil, cover and cook at 170°C (150°C fan oven) mark 3 for 1 -1 1/2 hours until the rabbit is tender.
5. Transfer the rabbit to a warmed dish, using a slotted spoon; keep warm. Strain the sauce through a sieve, pressing as much of the vegetable mixture through as possible; pour back into the casserole. Add the redcurrant jelly and bubble for 5 - 10 minutes until syrupy; adjust the seasoning.
6. Return the rabbit to the casserole and simmer for 5 minutes before serving.
