White Rabbit

Name: White Rabbit
Ingredients: 1 kg rabbit joint, seasoned with salt and pepper; 1 tablespoon oil; 1 onion, finely sliced (I had to use red); 40 g pancetta, roughly chopped; 2 garlic cloves, crushed; 1/2 cup white wine; 1 cup chicken stock; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; 1 bay leaf; 1/3 cup chopped parsley; 2 tablespoons light sour cream

12 ingredients

8 steps

Ingredients

1 kg rabbit joint, seasoned with salt and pepper
1 tablespoon oil
1 onion, finely sliced (I had to use red)
40 g pancetta, roughly chopped
2 garlic cloves, crushed
1/2 cup white wine
1 cup chicken stock
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 bay leaf
1/3 cup chopped parsley
2 tablespoons light sour cream

Directions

1

Heat the oil in a large, heavy lidded pan and add the rabbit, turning to seal on all sides. Remove to a plate.
2

Add the onion and pancetta and cook for a couple of minutes until the onion is softened, add the garlic and cook a minute or so more.
3

Add the wine, stock, mustard thyme and bay leaf and stir to combine scraping any brown bits off the bottom. Bring to the boil.
4

Return the rabbit to the pan, bring to the boil, reduce to a simmer and cover.
5

Cook over a low heat for around two hours or until the rabbit is very tender.
6

Remove the rabbit and keep warm.
7

Bring the liquid to a fast boil and cook until it's a sauce consistency. Remove from the heat and whisk in the sour cream and parsley.
8

We served the rabbit and this sauce over mash.