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Rabbit stewed in gooseberry champagne
Serves 8
Preparation time
less than 30 mins
Cooking time
over 2 hours
Ingredients
3 wild rabbits, jointed, giblets reservedflour25g/1oz butter or bacon fat or pork fat175g/6oz streaky bacon, diced300g/10oz mixed onions and carrots, dicedsalt and pepper1 sprig of fresh thyme2 bay leaves1 tbsp chopped parsley2 tbsp tomato purée1 bottle gooseberry champagne or any dry homemade fruit wine
Method
1. Dredge the rabbit pieces in flour.2. Melt the butter or fat in a large roasting tin or flameproof casserole and fry the rabbit, the diced bacon and vegetables for about ten minutes till they are golden brown.3. Season the rabbit with salt and pepper. Add the herbs and tomato purée and stir in well.4. Add the champagne and the rabbit giblets tied in a muslin bag. 5. Cover with a lid or aluminium foil and pop into the over at 180C/350F/Gas4 for about two hours or until the rabbit is tender.5. Remove the bag of giblets before serving.
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