Get the butcher to lose the head and joint the carcass by cutting off the front legs, severing back legs and cutting the body in half along the spine, separating rib cage from saddle and chopping off bony rib extremities. Ask him to cut the loin and rib pieces laterally into three.
In a large bowl, mix the wine,
Just before cooking, sear the pieces of rabbit in a little sunflower oil in a heavy frying pan and transfer to a plate. They should still be raw in the middle.
Add a couple more tablespoons of oil to the pan and fry the remaining onion and garlic, and the celery until softened, then add the remaining galangal and stir before returning the rabbit to the pan. Pour over the chicken stock and the remaining marinade. Season with salt and pepper. Add the lemon grass and lime leaves. Cover the pan and simmer for 10–15 minutes. Check the largest piece of rabbit to make sure it is done.
Remove the lemon grass before serving the rabbit with Thai fragrant rice, scattered with pieces of spring onion. This would have been a revelation for Mr
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.