Prep 15 mins
Cook 1 hr 30 mins
Cooked slowly and with delicious lemon dumplings to set off the rabbit, it's a lovely dish.
- 1 1⁄4 kg rabbit joints (8 pieces)
- olive oil
- 8 slices streaky bacon, rind removed
- 1 1⁄2 onions, sliced into crescent moons
- 2 garlic cloves, sliced
- 4 sprigs fresh thyme
- 250 ml dry white wine
For the dumplings
- 1⁄2 onion, very finely chopped
- 1 garlic clove, crushed
- 40 g butter
- 2 tablespoons parsley, finely chopped
- 80 g watercress, coarse stalks removed
- 80 g white breadcrumbs
- 1⁄2 lemon, juice and zest of
- 4 sprigs fresh thyme, leaves only
- 1 large egg
- Rub the rabbit joints with a little olive oil, season and wrap a piece of bacon round each one. Heat a little olive oil in a frying pan and colour the wrapped joints on all sides for about 2-3 minutes.
- Heat 1 tablespoon of olive oil in the bottom of a shallow, ovenproof pan and cook the onions until soft but not coloured. Add the garlic and cook for a further minute. Season.
- Sit the rabbit joints on top of the onions and drizzle a little oil over the top. Add the sprigs of thyme, pour in the wine and bring to the boil. Lower the heat and simmer for 30 minutes.
- For the dumplings Gently fry the onion and garlic in the butter until softened. Put this in a bowl and add the rest of the dumpling ingredients. Season well.
- Bring the mixture together and form about 12 little golf-ball sized dumplings out of it. It will be rather loose but just persevere.
- After the rabbit has cooked for 30 minutes, tuck the dumplings in around the joints. Simmer for another 40-50 minutes.
- Serve the rabbit in the dish in which it was cooked, with a few little boiled potatoes and some purple sprouting broccoli or spinach.