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Rabbit with Calvados, port, thyme, bacon and juniper
Serves 4
Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Ingredients
2 rabbits, skinned and jointed55g/2oz bacon, derinded and chopped200g/7oz onion, peeled and chopped6-7 juniper berries2 sprigs fresh thyme60ml/2fl oz Calvados (can use brandy or cider)60ml/2fl oz Port (can use red wine)240ml/8fl oz water25g/1oz butter1 tbsp vegetable oilsalt and freshly ground black pepper to taste
Method
1. Heat the oven to 180C/350F/Gas 42. In a deep fireproof casserole dish, melt the butter and oil and sweat the onions and bacon for about 2 minutes or until soft.2. Remove the onion and bacon (keep warm) and brown the rabbit joints on all sides in the residue.3. Return the onion and bacon, add the thyme and crushed juniper berries. Flambé with the calvados, add the port and water to moisten. Season.4. Cover and cook in the oven for about 1 hour.5. Remove from the oven and stand for 10 minutes before serving.6. Serve with mashed potato, carrots and green vegetables or red cabbage and orange or even rich brown lentils and glazed carrots.
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