Baked Rabbit

Name: Baked Rabbit
Ingredients: 1 cup red wine vinegar; 1 cup red wine; 1 bayleaf; salt and freshly ground pepper; salt and freshly ground pepper; 1 tbsp tomato purée; 300ml/½ pint dry white wine; ½ tsp paprika; sprigof parsley; sprigof thyme; 2 sticks celery, chopped; 1 clove of garlic, chopped; 1 large onion, thickly sliced; 1 large clove of garlic, finely chopped; 2 tbsp olive oil; 2 thick bacon slices, cubed; 1 rabbit, cut up and jointed; 25g/1oz plain flour

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

I know some people won’t eat rabbit for various reasons but I wish they would try. The flesh is succulent with a good flavour – it has little or no fat and can only be commended in every way. The wilder the rabbit the better the flavour and you will be doing the farmers a great favour.

Ingredients

1 rabbit, cut up and jointed
25g/1oz plain flour

Main course
Dinner
Spicy

Method

Place the jointed rabbit in the marinade and leave overnight, preferably, or for several hours. Remove the rabbit pieces, dry with kitchen paper and dust lightly with flour. Heat the olive oil in a frying pan and fry the rabbit pieces until light golden brown and place in a casserole.

Sauté the bacon and onion in the frying pan, add the garlic and paprika and cook a little longer. Add w