2102. ROASTED WILD RABBIT and BACON with LEMON, THYME and PARSLEY STUFFING

serves four


1 lb 4 oz (560 g) wild rabbit joints, or boneless rabbit, same weight
12 rashers dry-cure streaky bacon, derinded and cut in half
1 large onion, peeled and sliced finely into rings
2 cloves garlic, crushed
1 level tablespoon fresh chopped thyme, plus a few sprigs
10 fresh sage leaves dipped in olive oil
salt and freshly milled black pepper

For the stuffing:
grated zest ½ small lemon
½ level tablespoon fresh chopped thyme
1 level tablespoon fresh chopped parsley
6 oz (175 g) pork sausage
1 heaped dessert spoon fresh white breadcrumbs
½ onion, finely chopped
2 oz (50 g) Bramley apple, peeled and very finely chopped
salt and freshly milled black pepper

For the sauce:
5 fl oz (150 ml) Sercial (dry) Madeira (or dry cider)

Preheat the oven to gas mark 7, 425°F (220°C).

Spread the onion rings all over the baking tray in a single layer then scatter over the crushed garlic and thyme. Now season the rabbit joints and arrange them on the bed of onions. After that, drape the bacon rashers over the rabbit pieces.

Next, make the stuffing by mixing all the ingredients together and forming the mixture into 12 small balls. Place these among the rabbit joints then tuck in the thyme sprigs here and there. Place the baking tray in the oven on a high shelf and cook for 20 minutes. Then top each piece of rabbit with a sage leaf dipped in olive oil. Roast for another 15-20 minutes or until the bacon and sage are crispy and the rabbit is cooked.

Now remove everything to a warmed serving dish, place the roasting tray over direct heat and add the Sercial Madeira to the juices. Bring to a simmer and bubble for about 5 minutes until reduced by about a third. Check the seasoning then pour the sauce over the rabbit and stuffing. Serve with crisp roast potatoes and a green vegetable.


bacon recipe courtesy of: Delia Online, NC Internet Ltd, PO Box 1124, Knaphill GU21 9AA, London, UK

1483. RABBIT with BACON and VEGETABLES stewed in GOOSEBERRY CHAMPAGNE

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