This is a recipe I made for the swap I am in this month it was not from a member of my group, but a member from another group. I only tried rabbit for the first time last year and I really enjoyed it and have been experimenting with new ways to make it ever since. I came across this one and thought it sounded really good, I made a few changes to the ingredients listed below, just to suit our personal taste but if you want to view the original recipe click Here. I also bought rabbit fillet pieces as they were on special for half price instead of a whole rabbit, I served ours over wild rice and we all thought it was really good.

Ingredients

1 Rabbit, cut into 6
60g Flour
Salt & freshly ground black pepper
30g Butter
2 Tablespoons olive oil
10 Small onions, peeled but a little root still attached (I just thinly sliced a brown onion)
2 Slices bacon, diced (I had 5 sliced of pancetta to use up so I did that instead.)
1 Cup dry white wine
1/2 Cup water
1 Tablespoon tomato paste
1 Sprig thyme
1 Bay leaf
1 Garlic clove, crushed (I added 2)
500g Button mushrooms
Extra butter
Extra oil
2 Tablespoons chopped fresh parsley
3/4 Teaspoon chicken stock granules
2 Tablespoons Cream

Method

1. Lightly coat the rabbit pieces in seasoned flour.

2. Heat the butter and oil and fry the rabbit pieces until golden brown.

3. Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.

4. Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bay leaf, garlic and season with extra black pepper.

5. Return the rabbit to the pan.

6. Cover the pan and simmer about 1 hour or until the rabbit is tender.

7. Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.

8. Add to the rabbit for the last few minutes of cooking.

9. Remove the thyme and bay leaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.

All photos taken by me unless otherwise stated.