Gaudy Rabbit

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Gaudy Rabbit

Ingredients:
2 tbsp olive oil
1 clove finely chopped garlic
450g (1 lb) rabbit joints
1 winglass of dry white wine or cider
1 tbsp tomato paste
250 ml (8 fl oz) light stock (a chicken stock cube will do)
125 g (4 oz) button mushrooms
1/2 a red pepper
15g (1/2 oz) butter

Instructions:
Heat oil, add garlic and rabbit and cook over a medium heat until rabbit is browned all over. Add half the wine or cider, tirn up heat and let it bubble to evaporate a little. Stir in half the tomato paste with half the stock. Cover and cook over a medium heat for 15 minutes. Now turn the rabbit pieces over. Replace the lid and cook over a low heat for 20 to 25 minutes - the sauce will be very much reduced. Take the pan off the heat, lift out rabbit pieces and when cool enough to handle, strip flesh from bones. Meanwhile, cut mushrooms into thin slices and chop the pepper. Cook together very gently in the butter in another pan for 3 to 4 minutes, then add remaining wine or cider and simmer until pepper is tender.Strir rabbit carefully back into sauce in pan which is cooked. Mix in remaining tomato paste and stock. Stir in mushroom mixture. Reheat and serve.

Servings: 2

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