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Serves 6
Cooking time 1 ¼ - 1 ½ hours
6 - 8 Border Range Rabbit hindquarters
½ teaspoon of saffron or turmeric
3 tablespoons of Pernod
3 large onions chopped
4 - 6 cloves of garlic finely chopped
3 cups chopped peeled tomatoes or two 400gm cans of chopped tomatoes
2 cups water
1 small head fennel (white part only)
Bunch parsley (reserve three stalks for garnish)
Salt and ground black pepper (to taste)
- Pat dry rabbit and arrange in a shallow glass or ceramic dish.
- Mix saffron, Pernod, salt pepper, onions, garlic, tomatoes, half the parsley and the fennel together, and pour over the rabbit and refrigerate for at least 1 hour.
- In a heavy based saucepan add the rabbit, marinade and the water and bring to the boil.
- Reduce the heat and simmer on low heat for 1 ¼ - 1 ½ hours or until rabbit is tender
- Add extra salt and ground pepper is required and dress with half of the parsley finely chopped.
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