Braised rabbit with sherry and oranges. Photo / Babiche Martens
Braised rabbit with sherry and oranges. Photo / Babiche Martens
Serves 4
1 rabbit 1 Tbs butter 1 Tbs olive oil 125g streaky bacon 1/2 cup currants Zest and juice of two oranges 12 pickling onions 1 Tbs plain flour 2 cups of hot chicken stock 1/2 cup sherry 4 sprigs of thyme Salt and freshly ground black pepper
1 Preheat the oven to 160C. Portion the rabbit or ask thebutcher to do it. Heat the butter and olive oil in a cast iron casserole large enough to hold all ingredients.
2 Slice the bacon and brown in the dish. Remove then brown the rabbit pieces. Return the bacon to the dish.
3 Add the remaining ingredients, cover and cook for 2 hours. Serve with mash and broccoli or green beans.
