- Preparation time: 30 minutes
- Cooking time: 90 minutes
- Difficulty Level: ***
- 1 rabbit (2 kg) (use half for two people)
- 3 slices of bacon (streaky is good), cut into thirds
- 2 garlic cloves, crushed
- 2 onions, sliced
- 3 tablespoons flour
- 1 cup of chicken stock
- 1/2 cup red wine
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 2 bay leaves
- salt and pepper
How to Cook
Take a Dutch Oven and heat on stove until hot. Using medium heat, cook bacon until well done, turning often. It is the oil you want. When cooked, remove bacon and keep for other purposes, eg something to eat while waiting for darn rabbit to cook.
Add the onion and garlic to the hot bacon fat and cook until transparent.
Place the quartered rabbit (only use enough to cover the base of the pan) into the Dutch Oven and saute over a low to medium heat until golden colour.
Sprinkle over half the flour to the top surface, covering all the rabbit, cook for a few minutes and turn over using tongs to keep the flour from coming off. Add the rest of the flour and let brown for several minutes.
Add the chicken stock, red wine, bay leaves, parsley, thyme.
Cover and simmer on low heat for approximately 40 minutes. Add more chicken stock if necessary.
During cooking time prepare potato. Take 4 peeled potatoes and slice in even chunks of about 5 cm square and put in a pot. When rabbit is about 20 minutes away from being ready, add enough COLD water to cover and cook at medium heat for 10 to 15 minutes or until soft enough to push a fork through.
Drain water and return to low heat to remove any excess water. Add milk (half a cup first, then more if needed) and butter (1 tablespoon). Allow to sit until milk has warmed, then stir and mash potatoes using a hand masher (don't use an electric mixer).
Add freshly chopped parsley when ready.