Name: Rabbit Stewed in Gooseberry Champagne
Yield: Serves about 8
Cuisine: United Kingdom
Ingredients: 3 wild rabbits, jointed, giblets reserved; 1 oz (25 g) butter or bacon fat or pork fat; Salt and pepper; 6 oz (175 g) streaky bacon, diced; 10 oz (300 g) Mixed onions and carrots, diced; 2 bay leaves; 1 rounded tablespoon chopped parsley; 1 sprig fresh thyme; 2 tablespoons tomato purée; Flour; 1 bottle gooseberry champagne or any dry home-made fruit wine

Preparation info

Serves about
8

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Margaret Vaughan at the Settle in Frome invited me to a friendly cooking competition: she cooked Cod’s Cheeks and Tongues, and I chose rabbit and created this simple dish using a bottle of her gooseberry champagne (which is, in fact, commercially available from her).

Ingredients

3 wild rabbits, jointed, giblets reserved
Flour
1 oz (25 g) <

Method

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 10 minutes till they are golden brown. Season the rabbit with salt and pepper. Now 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