serves eight
3 wild rabbits, jointed, giblets reserved
flour
1 oz. butter or bacon fat or pork fat
6 oz. streaky bacon, diced
10 oz. mixed onions and carrots, diced
salt and pepper
1 sprig of fresh thyme
2 bay leaves
1 tablespoon chopped parsley
2 tablespoons tomato purée
1 bottle gooseberry champagne or any dry homemade fruit wine
Dredge the rabbit pieces in flour. 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. Season the rabbit with salt and pepper. Add the herbs and tomato purée and stir in well. Add the champagne and the rabbit giblets tied in a muslin bag. Cover with a lid or aluminium foil and pop into the over at 350F for about two hours or until the rabbit is tender. Remove the bag of giblets before serving.
bacon recipe courtesy of: Keith Floyd, "Floyd on Britain and Ireland," BBC Food
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