White Wine & Rabbit.

Organic free range rabbit is not as strong in flavor as the wild variety. Although wild rabit is often dry, farmed rabit is allmost allways tender and suculent.



Cooking, cooking, cooking...

At the table.....

Ingredence:

4 buck hind quarters of rabit.

4 midim sized carrots.

6 sticks of cellary.

1/2 bulb of garlic. Finley choped.

1 Lage brown onion. Finley choped.

4 bay leaves.

1/2 a letire of chicken sdtock.

750m bottle of chardoney.

Olive oil & pepper.

1 potato to soak up the salt.

Method:

In a large heavy based pot fry the rabbit untill lighly golden, set aside. Add onion and thickly sliced carrot, cellery, garlic, and potato. After about 5 minutes add a light sprinkle of plain flour to make a thickened sauce when the wine is added. Bung in the bay leaves and stock add the wine and a real good cracking of peper. Brig it back to the boil toss in the rabbit, Place lid on top, stuff into a pre heated oven at 180C for 2 hours. After the oven stint the sauce may need to be thickened up some. Do this by simmering on the stove for as long as it takes to come good. Be careful not to break up the meat.

Serve on a bed of mash. Pictured is Duchcream potato 8 cloves of garlic and a beetroot added for colour and flavor.