Ingredients
- 2 rabbits (800 g each)
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 4 rashers bacon, cut into 3 cm pieces
- 2 tablespoons plain flour
- 1½ cups (375 ml) chicken stock or water
- ½ cup (125 ml) white wine
- sprig fresh thyme
- ½ cup (125 ml) cream
- 2 tablespoons Dijon mustard
- fresh thyme sprigs, to garnish
Method
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Remove any fat from the rabbit and wash under running cold water. Pat dry with paper towels. Cut along both sides of the backbone with kitchen scissors and discard, then cut the rabbit into eight even-sized pieces and pat dry again.
2. Heat half the oil in a 2.5 litre flameproof casserole. Brown half the rabbit, then remove. Add the remaining oil, brown the remaining rabbit, and remove.
3. Add the onion and bacon to the casserole, and cook, stirring, for 3 minutes, or until lightly browned. Sprinkle on the flour and mix well. Stir with a wooden spoon to lift the baked-on sediment from the side of the pan— this gives colour to the sauce. Add the stock or water and wine, and stir until the sauce boils and thickens. Return the rabbit to the pan. Add the thyme sprig.
4. Cover and bake for 1¼-1½ hours, or until the rabbit is tender and the sauce has thickened. Remove the sprig of thyme, and stir through the combined cream and mustard. Garnish with thyme sprigs and serve with steamed potatoes.
