INGREDIENTS
1 Whole rabbit approx 1 kg, chopped into 5 large pieces on the bone
150g Smoked bacon lardons
2 Stick of celery peeled, chopped 2-4 cm
1 Medium onion diced 2 cm
1 Small leek diced 2cm
2-4 Carrots peeled, chopped 2-4 cm
2 tsp Smoked garlic
1 Sprig rosemary
1 Bay leaf
2-4 Turns black pepper
1 pinch Dried mixed herbs
1 Bottle of white wine
Sunflower oil
11/2 tbs Plain flour
Salt
200g Creme fraiche
25g Grain mustard
15g Dijon mustard
Mix these two together in a bowl with a spatula
METHOD
Lay the rabbit into a deep casserole dish add 1% salt by weight of the rabbit. Add all the cut vegetables, garlic, herbs, bacon and cover with the wine, cling film this and refrigerate overnight.
The next day remove the rabbit pieces with a slotted spoon, pat dry with a cloth.
Heat a small amount of oil in a large frying pan on a medium heat and brown the rabbit on all sides.
In a large pot with a lid capable of holding all the rabbit and vegetables, place 2 medium ladles of the wine marinade on a low heat sift in your flour and cookout for 3-4 mins stirring with a spatula, the mixture will thicken now add the rest of the wine in 3 batches.
Put the browned rabbit and vegetable into the large pot, cook on a low heat for 1 1/2 hours stirring every 1/2 hour.
Once cooked remove the rabbit to a deep serving dish cover with the vegetables and serve with buttered Jersey Royal potatoes, mustard creme fraiche and crusty bread to mop up the juices left on the plate.
CHEF'S TABLE
This recipe is based on a traddional coq aux vin so chicken thighs are a perfect replacement if you cannot source the rabbit.