Ingredients
-
1 rabbit, cut into serving size pieces
-
8 ounces bacon, cut into strips
-
3 large carrots, peeled and thinly sliced
-
-
16 fluid ounces dry red wine
-
3 teaspoons vegetable oil
-
1 teaspoon salt
-
6 black peppercorns
-
2 sprigs parsley
-
2 garlic cloves, crushed
-
1 bay leaf
-
2 medium onions, thinly sliced
-
1 garlic clove, finely chopped
Instructions
- In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
- Add rabbit pieces and baste them thoroughly.
- Cover the dish and leave to marinate over-night or at least 12 hours.
- Remove the rabbit from the marinade and dry on kitchen paper.
- Strain the marinade into a jug and reserve. Preheat oven to 350°F.
- In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
- Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
- Add the rabbit pieces and turn frequently to brown them evenly and quickly.
- Add the reserved marinade to the casserole and bring to the boil.
- Remove casserole from the heat, add the bacon pieces and place in the oven.
- Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.