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Serves 4
Cooking time 1 hour
4 pairs of Border Range Rabbit fillets
120g speck bacon or ham (small cubes) and fry for 4 - 5 minutes or until lightly golden
1 medium onion finely chopped
200g sliced white button mushrooms
3 cloves garlic (crushed)
½ cup fresh flat-leaf parsley finely chopped
½ tblsp fresh chopped rosemary
2 tsp Italian seasoning
1 tblsp (11g) plain flour
½ cup chicken stock
½ cup white wine
Ground black pepper (to taste)
Olive oil spray
- Combine the garlic, onion, white wine, ground pepper, rosemary and Italian seasoning in a ceramic dish and add rabbit to marinate for at least 2 hours.
- Preheat oven to 120C
- Drain off marinade and reserve.
- Heat an ovenproof casserole dish over a medium heat, lightly coat with oil spray and sear rabbit in small batches for 2 minutes on each side. Remove and set aside.
- Add more oil to the dish and add the bacon.
- Add the reserve liquid (marinade) plus the chicken stock to the bacon, mix well and add the rabbit.
- Cover and simmer in the oven for 45 minutes. Check at 30 minutes and add more wine if mixture is reducing too quickly.
- Remove casserole from the oven add mushrooms thicken with flour and cook for another 15 minutes.
- Remove from oven sir through parsley and serve with mashed potato and steamed vegetables.
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