Ingredients:
Serves 4
2 x 800g Rabbits, skinned and cut into 8 pieces: Back legs, front legs and fillets cut in half. One of the carcasses reserved.
50g Plain flour
4 Large shallots, peeled and halved
2 Cloves of garlic, peeled and crushed
500g New potatoes, halved
500ml Chicken stock
200ml White wine
100g Smoked bacon lardons
400g Frozen peas
A few sprigs of thyme
A handful of Wild garlic, roughly chopped
A handful of flat leaf parsley, roughly chopped
1 Large little gem lettuce, cut into quarters top to bottom
Salt and black pepper
Method:
- Preheat an oven to 160 degrees C ( 315 degrees F) gas mark 2.5
- Heat a heavy oven proof casserole dish on the stove and add enough vegetable oil to cover the base.
- Dip the rabbit pieces in the flour to coat and fry in the oil a few pieces at a time to brown, set aside when all are done.
- When all the rabbit pieces are fried, add a little bit more oil to the dish then the shallots, bacon lardons and the rabbit carcass. Fry until everything is browned then add the crushed garlic.
- Add the white wine and reduce by half before adding the chicken stock.
- Bring the pan up to the boil before adding the rabbit pieces and the potatoes, season with salt and pepper, place the lid back on the pan and put in the oven for one hour.
- Heat a separate frying pan on the stove and add a little oil. Quickly fry the little gem on both flat sides until charred but not cooked, set aside.
- After the rabbit has been in the oven for an hour remove and place back on the stove on a low heat, remove the carcass and discard.
- Add the peas, wild garlic and little gem and place the lid back on for 4 minutes.
- Remove the lid, check the seasoning adding more salt and pepper if required then add the chopped parsley.
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