Yield: 4 servings
|1 \N||315 g pack Waitrose Fresh Rabbit Whole|
|\N \N||; Loin Fillets|
|45 millilitres||Seasoned flour; (3tbsp)|
|45 millilitres||Filippo Berio Olive Oil; (3tbsp)|
|1 medium||Onion; finely sliced|
|2 \N||Cloves garlic; crushed|
|1 \N||80 g pack Fiorucci Pancetta|
|1 small||Leek; halved lengthways|
|\N \N||; and roughly chopped|
|75 grams||Button mushrooms; (2 3/4oz)|
|600 millilitres||Chicken stock; (1 pint)|
|15 millilitres||Each soft brown sugar and white wine; (1tbsp)|
|\N \N||; vinegar|
|5 millilitres||Dried thyme; (1tsp)|
|15 millilitres||Dried parsley; (1tbsp)|
|30 millilitres||Dijon mustard; (2tbsp)|
|7 slices||French bread; sliced and (7 to 8)|
|\N \N||; buttered, then|
|\N \N||; spread with a thin|
|\N \N||; layer of Dijon|
|\N \N||; mustard|
Cut each fillet into 3 pieces and toss in the flour. Reserve flour. Heat 15ml (1tbsp) oil in a large frying pan and brown the rabbit quickly. Remove with a slotted spoon.
Add remaining oil to the pan and saut the onion, garlic and pancetta until the onion is starting to soften. Add the leek and mushrooms and saut for a further 2-3 minutes. Stir in the reserved flour and cook for 1 minute stirring continuously.
Add the stock, sugar and vinegar to the pan with the herbs and mustard.
Bring to the boil, stirring continuously. Transfer to a casserole dish, add the rabbit.
Place in a preheated oven 170øC, 325øF, gas mark 3, for 35-40 minutes or until the rabbit is just tender. Top with the bread and place under a preheated grill until golden brown. Serve immediately with green vegetables.
Converted by MC_Buster.
NOTES : This rabbit stew makes a delicious and warming supper. Rabbit loin cutlets could be substituted for the loin fillets - simply increase the cooking time by about 10-15 minutes. Rabbit is delicate and can easily overcook, so use an earthenware dish rather than a cast iron one, which can conduct the heat too well!
Converted by MM_Buster v2.0l.