rabbit with rosemary and white wine.

[pyr8]

Rabbit With Rosemary & White Wine

 

• 2 Large Rabbits Jointed. (2 Hind Legs, 2 Front Legs and the Saddle into 3 or 4 Depending on Size) Before Jointing Wash in Cold Water and Pat Dry.

• 35g of Plain Flour.

• Salt & pepper.

• ¼ Cup of Extra Virgin Olive Oil.

 

1. Season the Plain Flour in a freezer bag and shake the Rabbit about until well coated.

2. Heat ½ of the Oil in a large frying or sauté pan. Add the Rabbit in batches and fry until lightly browned.

3. Drain Rabbit on kitchen towel and set aside.

 

• 1 Medium Leek Sliced.

• 2 Clove of Garlic Crushed.

• 2 Sticks of Celery Chopped.

• Remainder of the Oil.

 

4. Add the remaining Oil, Leek, Garlic and Celery to the pan and cook until the Leek is soft.

 

• Extra 35g of Plain Flour

 

5. Stir the Flour into the mixture gradually until mixture is dry and grainy.

 

• 2½ Cups (625ml) of Chicken Stock.

• ½ Cup (125ml) of Dry White Wine)

• 1 TBS of Chopped Fresh Rosemary.

 

6. Remove the pan from the heat and gradually stir in the Chicken Stock and White Wine.

7. Return the pan to the heat and stir until the mixture boils and thickens.

8. Return the Rabbit to the pan, add the Rosemary, simmer gently, covered for about 1½ Hours.

 

• 200g Button Mushrooms.

• 2 Medium Courgettes, Sliced.

• 1 TBS Chopped Fresh Curly Parsley.

 

9. Add Courgettes and Mushrooms and simmer gently for about 20 Minutes until the vegetables are tender. Stir in the Parsley and serve. This should serve 4 Adults.

 

NB: Rabbit does contain some small bones so if serving to children it would be advisable to take the meat off the bone first. It is well worth the effort though.