September 12, 2006

Filed under: Uncategorized — ros @ 8:48 am

Rabbit with walnut and garlic sauce 

Ingredients  (serves 3-4, depending on  rabbit size)

  • 1 farmed  rabbit , jointed without offal
  • Sprigs of thyme, rosemary and parsley
  • half a bottle of white wine
  • chicken stock (the wine and stock combined should be enough to cover the  rabbit  in your casserole dish)
  • 100g walnuts
  • 1 large garlic clove, roughly chopped 
  • 3 additional small garlic cloves, minced
  •  125ml single cream
  • 1 handful finely chopped curly parsley
  • 1 capful cider vinegar
  1. Preheat your oven to 200 C (about gas mark 6)
  2. Brown each  rabbit  joint in a hot saucepan and transfer to the casserole dish.
  3. Add the chopped garlic, herbs and cover with the wine and stock. Place in the center of the oven for 45 minutes.
  4. Using a pestle and mortar crush the walnuts. Transfer to a liquidiser with the minced garlic and half the cream and blend until smooth.
  5. Once the rabbit has cooked, place the walnut paste in a saucepan. Add 6 tablespoons of the poaching liquid, the rest of the cream, vinegar and the finely chopped parsely.
  6. Mix well whilst warming over a low heat. Simmer for a few minutes.
  7. Remove the rabbit joints from the casserole dish with a slotted spoon. Serve with the sauce poured over and you choice of vegetables.

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