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serves 6
1.5 kg (3 lb) rabbit
4 stems fresh thyme
150 ml (1/4 pint) hot meat stock
450 ml (3/4 pint) dry white wine
2 bay leaves
4 black peppercorns, crushed
1 clove garlic, chopped
piece of lemon peel
3 tablespoons oil
salt and freshly milled black pepper
1/2 teaspoon sugar
method
1. Cut the rabbit into portions and place in a saucepan with the thyme. In a separate pan bring to the boil the stock, wine, bay leaves, crushed peppercorns, chopped garlic and the lemon peel.
2. Pour the hot marinade over the rabbit, cover the pan, and allow to cool and leave to marinate in the refrigerator for 24-48 hours, turning the rabbit pieces from time to time.
3. Dry the meat. Heat the oil in a large casserole on the hob and seal the meat. Strain the marinade and warm it through. Season some of the marinade with salt, sugar and pepper, then pour it over the rabbit.
4. Braise for 50 minutes, adding more hot marinade as and when necessary and turning the rabbit from time to time. Transfer the rabbit to a hot plate, dilute the sauce with a little hot water and serve with the rabbit.
1.5 kg (3 lb) rabbit
4 stems fresh thyme
150 ml (1/4 pint) hot meat stock
450 ml (3/4 pint) dry white wine
2 bay leaves
4 black peppercorns, crushed
1 clove garlic, chopped
piece of lemon peel
3 tablespoons oil
salt and freshly milled black pepper
1/2 teaspoon sugar
method
1. Cut the rabbit into portions and place in a saucepan with the thyme. In a separate pan bring to the boil the stock, wine, bay leaves, crushed peppercorns, chopped garlic and the lemon peel.
2. Pour the hot marinade over the rabbit, cover the pan, and allow to cool and leave to marinate in the refrigerator for 24-48 hours, turning the rabbit pieces from time to time.
3. Dry the meat. Heat the oil in a large casserole on the hob and seal the meat. Strain the marinade and warm it through. Season some of the marinade with salt, sugar and pepper, then pour it over the rabbit.
4. Braise for 50 minutes, adding more hot marinade as and when necessary and turning the rabbit from time to time. Transfer the rabbit to a hot plate, dilute the sauce with a little hot water and serve with the rabbit.
