455. RABBIT with CALVADOS, PORT, THYME, BACON and JUNIPER

Serves 4


2 rabbits, skinned and jointed
2oz bacon, derinded and chopped
7oz onion, peeled and chopped
6-7 juniper berries
2 sprigs fresh thyme
2fl oz Calvados (can use brandy or cider)
2fl oz Port (can use red wine)
8fl oz water
1oz butter
1 tbsp vegetable oil
salt and freshly ground black pepper to taste

Heat the oven to 350F. In a deep fireproof casserole dish, melt the butter and oil and sweat the onions and bacon for about 2 minutes or until soft. Remove the onion and bacon (keep warm) and brown the rabbit joints on all sides in the residue. Return the onion and bacon, add the thyme and crushed juniper berries. Flambé with the calvados, add the port and water to moisten. Season. Cover and cook in the oven for about 1 hour. Remove from the oven and stand for 10 minutes before serving. Serve with mashed potato, carrots and green vegetables or red cabbage and orange or even rich brown lentils and glazed carrots.


courtesy of: Burrastow House Hotel, Walls, Shetland. ZE2 9PD / Tel: 01595 809307