Recipe from “My Little Plates” Book
Marinate rabbit in a sealed container overnight.
Strain and discard liquids.
In a large pot, add olive oil and warm on medium heat.
Brown rabbit on both sides, one layer at a time. Repeat with all the rabbit pieces and set aside.
In the same pot add more olive oil and fry the onions with sage (whole fresh leaves or if dried, place in a pestle and mortar to release aroma).
Add salt, pepper star anise and bay leaves to the pot.
Saute on medium heat to caramelize onions well (we want a deep golden colour and strong aroma).
When onions are ready, lower heat and add the rabbit, muscat and cornflour.
Liquids should cover the rabbit well.
Close with lid and allow to simmer for 1 hour.
Remove from heat and add butter (the butter will melt and give the sauce a velvety finish and retain its creamy taste).
*Alternatively when the rabbit is ready, remove from heat and drizzle to a cup of fresh cream. Delicious!
Frozen baby onions make life a lot easier.
Ask your butcher to joint the rabbit for you.
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