1. Fry the rabbit pieces with the bacon in a casserole dish, then remove from the pan and set aside.
2. Add the shallots and potatoes to the casserole dish and cook gently for a few minutes, then sprinkle over the flour and blend in. Pour in the wine, scraping up any crispy bits on the bottom of the casserole, using a spatula, then stir in the stock. Return the rabbit and bacon to the casserole.
3. Add the carrots,bouqet parsley and salt and pepper to season, then cover and cook gently for 30 minutes.
4. Add the mushrooms, cover and cook until the rabbit is tender. Remove the parsley before serving.
|Carrots. Peeled And Sliced||2|
|Vegetable Stock||120 ml|
|White Wine||350 ml|
|Plain Flour||1 tbsp.|
|Smoked Bacon Rashers. Chopped||4|
|Rabbit. About 1.5 Kg.cut Into Pieces||1|
|Olive Oil||3 tbsp.|
|Chestnut Mushrooms. Quartered||400g|
|Salt And Freshly Ground Black Pepper||to taste|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries. What a great wine this is! Full of fruit flavours