Ingredients:
1 rabbit, cut into serving size pieces
8 ounces bacon, cut into strips
2 medium onions, thinly sliced
1 garlic cloves, finely chopped
3 large carrots, peeled and thinly sliced
16 fluid ounces dry red wine
3 teaspoons vegetable oil
1 teaspoon salt
6 black peppercorns
2 sprigs parsley
2 garlic cloves, crushed
1 bay leaves
1/2 teaspoon dried thyme
Directions:
In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
Add rabbit pieces and baste them thoroughly.
Cover the dish and leave to marinate over-night or at least 12 hours.
Remove the rabbit from the marinade and dry on kitchen paper.
Strain the marinade into a jug and reserve. Preheat oven to 350 F.
In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 – 6 minutes, or until lightly colored red.
Add the rabbit pieces and turn frequently to brown them evenly and quickly.
Add the reserved marinade to the casserole and bring to the boil.
Remove casserole from the heat, add the bacon pieces and place in the oven.
Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.
Servings: 4
Time preparation: 0 min.
Time total: 90 min.