302. DEVILLED RABBIT with BACON

serves 4


1 rabbit, washed in water with a little vinegar, then diced
4 oz. fat bacon, finely chopped
1 large onion finely chopped

8 oz. mixed carrots, leeks and turnips, diced
5 tablespoons flour

1/4 pint milk

1 pint water
1 teaspoon Worcestershire sauce

1 teaspoon curry powder
1 teaspoon salt

1/2 teaspoon pepper
finely chopped parsley, for garnish



Sauté the bacon in a large saucepan with the onion, carrots, turnips, rabbit, curry powder and Worcester sauce for 2 or 3 minutes. Add the water and bring to the boil. Season with salt and pepper and reduce the heat to low. Simmer, covered, until the rabbit is tender about 1 1/2 hours. Blend the milk and flour in a small bowl, stirring continuously, and cook until the sauce is smooth and thick. Add more salt and pepper if necessary, and serve at once, garnishing with parsley.


courtesy of: Graig Farm Organics, Llandrindod Wells, Powys LD1 5TL, Telephone: 01597 851655