Braised Wild Rabbit  

 

 

INGREDIENTS

2 wild wild rabbits, jointed
600g smoked Old Spot bacon, cubed
1l good chicken stock
2 sliced brown onions
6 heads of fennel, cut into quarters
2 sliced leeks
Small bundle of fennel twigs, tied
½ head of garlic
Rosemary, thyme and bay leaf, tied
½ bottle white wine
1 shot pastis

    

  

METHOD

  • Bring the chicken stock to the boil, using any trimmings from the rabbit.

  • Brown the cubed bacon and set aside. In the remaining bacon fat, brown the jointed rabbit. 

  • Sweat the brown onion and leeks in a saucepan then add the white wine and reduce by half.

  • Place the onions, leeks and wine in a roasting tray, then add the rabbit and bacon.

  • Add the herbs, fennel twigs and fennel, plus any fronds from the fennel. Place on the stove, add the pastis and allow to simmer, then add the strained chicken stock.

  • Bring up to just below boiling, cover with kitchen foil and place in the pre-heated oven. 

  • Allow to braise covered for one and a half hours.

  • Serve in a bowl with warm bread.