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
- Preheat your oven to 200 C (about gas mark 6)
- Brown each rabbit joint in a hot saucepan and transfer to the casserole dish.
- Add the chopped garlic, herbs and cover with the wine and stock. Place in the center of the oven for 45 minutes.
- Using a pestle and mortar crush the walnuts. Transfer to a liquidiser with the minced garlic and half the cream and blend until smooth.
- 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.
- Mix well whilst warming over a low heat. Simmer for a few minutes.
- Remove the rabbit joints from the casserole dish with a slotted spoon. Serve with the sauce poured over and you choice of vegetables.
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
- Preheat your oven to 200 C (about gas mark 6)
- Brown each rabbit joint in a hot saucepan and transfer to the casserole dish.
- Add the chopped garlic, herbs and cover with the wine and stock. Place in the center of the oven for 45 minutes.
- Using a pestle and mortar crush the walnuts. Transfer to a liquidiser with the minced garlic and half the cream and blend until smooth.
- 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.
- Mix well whilst warming over a low heat. Simmer for a few minutes.
- Remove the rabbit joints from the casserole dish with a slotted spoon. Serve with the sauce poured over and you choice of vegetables.
