Baked Spanish Rabbit
A pleasantly scented rabbit casserole, cooked slowly so the rabbit is tender and falls of the bone. Rabbit is actually quite a lean meat.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 1&1/2 hours
Ingredients
2 tablespoons olive oil
60g/ 2 oz butter
1 rabbit, portioned
150g/ 5 oz streaky bacon -chopped
2 medium onions -chopped
2 cloves garlic -crushed
2 level tablespoons flour
300 ml/1/2 pint stock or water
150 ml/1/4 pint red wine
2 tablespoons olive oil
1-2 bay leaves
1/2 teaspoon ground cinnamon
3-4 cloves
1 teaspoon sugar
seasoning
Method
- Sauté the rabbit and bacon in the olive oil and butter, till sealed and golden
- Add the onions, fry for a couple of minutes
- Add the garlic, followed by the flour
- Cook out the flour and slowly pour in the stock, stirring all the time - till well absorbed
- Add the wine, sugar and the spices
- Pour in to a roasting tray or dish, cover with a lid or tin foil
- Bake in a preheated oven gas 7 / 210*c / 430*f - for 1-1&1/4 hours