Rabbit Chasseur

(Serves 4)
1 Rabbit, cut into serving pieces
1/2 lemon
50g butter
1 x 15ml spoon corn or olive oil
1 onion, peeled and chopped
2 carrots, peeled and sliced
100g button mushrooms
25g flour
200ml dry white wine
200ml chicken stock
2 x 5ml spoons tomato puree
1 x 5ml spoon dried thyme
1 bay leaf
Black pepper, freshly ground


Put the rabbit in a large bowl with the lemon, cover with cold water and leave overnight. Drain, rinse under cold running water, then dry.

Heat the butter and oil in a pan, add the rabbit and cook gently until golden brown on all sides. Add the onion, carrots and mushrooms and cook for a further 2 minutes. Sprinkle in the flour and cook for 2 minutes, stirring constantly. Stir in the wine, stock and tomato puree, then bring to the boil. Add the thyme, bay leaf and salt and pepper to taste, then cover and simmer for 1 1/2 to 2 hours or until the rabbit is tender. Remove the bay leaf and serve.

Rabbit Recipes