White Rabbit

READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large, heavy lidded pan and add the rabbit, turning to seal on all sides. Remove to a plate.
  • Add the onion and pancetta and cook for a couple of minutes until the onion is softened, add the garlic and cook a minute or so more.
  • Add the wine, stock, mustard thyme and bay leaf and stir to combine scraping any brown bits off the bottom. Bring to the boil.
  • Return the rabbit to the pan, bring to the boil, reduce to a simmer and cover.
  • Cook over a low heat for around two hours or until the rabbit is very tender.
  • Remove the rabbit and keep warm.
  • Bring the liquid to a fast boil and cook until it's a sauce consistency. Remove from the heat and whisk in the sour cream and parsley.
  • We served the rabbit and this sauce over mash.
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