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1-2 tbsp olive oil
2lb rabbit, jointed
1 onion, finely chopped
2-3 garlic cloves, finely chopped or crushed
3 1/2oz lean smoked back bacon, finely chopped
4fl oz white wine
2 pints of chicken stock
16fl oz tomato juice
2 tbsp tomato puree
2 carrots, halved lenghways and sliced
1 bay leaf
1/4 tsp dried thyme
1/4 tsp dried oregano
1 tbsp butter
10 1/2oz mushrooms, sliced or quartered if small
salt and pepper
chopped fresh parsley, to garnish
Heat the oil in a large pan over a medium heat. Add the rabbit, in batches if necessary, and cook until lightly browned on all sides, adding a little more oil if needed. Remove from pan.
Reduce the heat slightly and add the onion, garlic, and bacon to the pan. Cook, stirring frequantly, for a further 2 minutes until the onion has softened.
Add the wine and simmer for 1 minute. Add the chicken stock and return the rabbit to the pan with any juices. Bring to the boil and skim off any foam that rises to the surface.
Reduce the heat and stir in the tomato juice, tomato puree, carrots, bay leaf, thyme and oregano. Season with salt and pepper. Cover and simmer gently for 1 hour or until very tender.
Remove the rabbit pieces with a draining spoon and, when cool enough to handle, remove the meat from the bones. Cut the meat into bite size pieces and return to the soup.
Melt the butter in a frying pan over a medium-high heat. Add the mushrooms and season with salt and pepper. Fry gently until golden, then add to the soup. Simmer for 10-15 minutes to blend. Season to taste and serve sprinkled with parsly
2lb rabbit, jointed
1 onion, finely chopped
2-3 garlic cloves, finely chopped or crushed
3 1/2oz lean smoked back bacon, finely chopped
4fl oz white wine
2 pints of chicken stock
16fl oz tomato juice
2 tbsp tomato puree
2 carrots, halved lenghways and sliced
1 bay leaf
1/4 tsp dried thyme
1/4 tsp dried oregano
1 tbsp butter
10 1/2oz mushrooms, sliced or quartered if small
salt and pepper
chopped fresh parsley, to garnish
Heat the oil in a large pan over a medium heat. Add the rabbit, in batches if necessary, and cook until lightly browned on all sides, adding a little more oil if needed. Remove from pan.
Reduce the heat slightly and add the onion, garlic, and bacon to the pan. Cook, stirring frequantly, for a further 2 minutes until the onion has softened.
Add the wine and simmer for 1 minute. Add the chicken stock and return the rabbit to the pan with any juices. Bring to the boil and skim off any foam that rises to the surface.
Reduce the heat and stir in the tomato juice, tomato puree, carrots, bay leaf, thyme and oregano. Season with salt and pepper. Cover and simmer gently for 1 hour or until very tender.
Remove the rabbit pieces with a draining spoon and, when cool enough to handle, remove the meat from the bones. Cut the meat into bite size pieces and return to the soup.
Melt the butter in a frying pan over a medium-high heat. Add the mushrooms and season with salt and pepper. Fry gently until golden, then add to the soup. Simmer for 10-15 minutes to blend. Season to taste and serve sprinkled with parsly
