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Serves 4-5
Ingredients.
50g butter
1 tbspn sunflower oil
1 rabbit, jointed
1 large onion chopped
1 clove garlic chopped
150 ml white wine
1 tin chopped tomatoes
225g mushrooms
1 tspn sugar
1 tbspn brandy
1 tbspn cornflour
1 tbspn chopped parsley
150 ml stock
Method.
Put oil and butter in pan and put on medium heat; fry rabbit joints to seal and set them aside. Add onion and garlic to pan and soften. Replace rabbit, add wine, stock, tomatoes, mushrooms, sugar and seasoning. Slowly bring to the boil then cover tightly and reduce heat so pan just simmers for ½ hours or until the rabbit is tender. Transfer rabbit to a warm serving dish; add brandy and slaked cornflour to the cooking liquor and thicken; pour over the rabbit and sprinkle with chopped parsley.
Ingredients.
50g butter
1 tbspn sunflower oil
1 rabbit, jointed
1 large onion chopped
1 clove garlic chopped
150 ml white wine
1 tin chopped tomatoes
225g mushrooms
1 tspn sugar
1 tbspn brandy
1 tbspn cornflour
1 tbspn chopped parsley
150 ml stock
Method.
Put oil and butter in pan and put on medium heat; fry rabbit joints to seal and set them aside. Add onion and garlic to pan and soften. Replace rabbit, add wine, stock, tomatoes, mushrooms, sugar and seasoning. Slowly bring to the boil then cover tightly and reduce heat so pan just simmers for ½ hours or until the rabbit is tender. Transfer rabbit to a warm serving dish; add brandy and slaked cornflour to the cooking liquor and thicken; pour over the rabbit and sprinkle with chopped parsley.
