Rabbit With Country Sauce
Ingredients
1 Rabbit
Pinch of Mace
Pinch of nutmeg
Grated rind of 1 lemon
1 Celery stick sliced
1/2 Teaspoon marjoram
1/2 Teaspoon oregano
200ml Water
300ml White wine
Sauce
1 Tablespoon butter
1/2 Carrot grated
1 Celery stick chopped fine
1 Shallot chopped fine
2 Medium mushrooms chopped fine
1 sprig of thyme
1 Bay leaf
1 Tablespoon flour
300ml White wine
100ml Chicken stock
1 Teaspoon butter
1 Anchovy
Parsley chopped fine for garnish
Preheat a oven to 170c or 150c fan ovens. Take the rabbit cut from the rabbit 2 back legs, 2 front legs and 1 loin, wash in salt water then place in a casserole dish with the rest of the ingredients, put the lid on the casserole dish and place in the oven and cook for 5 hours. One hour before the rabbit is cooked, take a sauce pan on a medium to high heat and add the butter when the butter has just melted add the carrot, celery and shallot and stirring while cooking and cook until soft, when soft turn the heat down to low to medium and add the mushrooms and thyme and cook for 5mins stirring from time to time, after the 5mins add the flour and mix well and cook for 2mins now turn the heat up to medium to high and slowly add the wine stirring while adding and cook for 5mins stirring from time to time, then add the chicken stock and bring to a boil when just boiling turn down low and simmer for 20mins. In the mean while take the butter and anchovy and mix together, 20mins remove from the heat and mix the anchovy butter with the sauce, now take the sauce and pour into a liquidiser and make smooth, then back into the sauce pan on a low heat. After 5 hours remove the rabbit from the oven and carefully remove the rabbit from the dish and plate and pour the sauce over and garnish with the parsley and serve.