12 may

Brown Fricassee of Rabbit

Mrs D A Thompson, Albury Branch

SERVES 4–6

1.5 kg rabbit

plain flour, for dusting

2 tablespoons butter, chopped

1 onion, peeled and finely chopped

600 ml chicken stock

large pinch ground mace

2 tablespoons red wine

Cut the rabbit into six pieces through the bone. Dust the pieces with flour, shaking off excess.

Heat the butter in a large non-stick frying pan over medium heat. Add the onion and cook, stirring often, for 5 minutes, or until golden. Remove onion to a saucepan large enough to hold the rabbit.

Add a little extra butter to the frying pan if needed. Add the rabbit pieces, in batches if necessary, and cook for 5 minutes or until browned all over, turning often. Season the rabbit to taste.

Transfer rabbit to the saucepan. Add some of the stock to the frying pan and bring to a simmer, stirring to remove any cooked residue. Add both lots of stock to the rabbit mixture, adding a little extra stock or water to just cover rabbit if necessary.

Bring mixture to a simmer. Reduce heat to low, cover the pan and cook for 2 hours, or until the rabbit is very tender. Skim off any fat, add the red wine, and serve hot.