Main Courses Recipes - Rabbit with Parsley Sauce Recipe

Ingredients

• 100ml/3 1/2oz soy sauce

• 5 drops Tabasco sauce

• 1/2 teaspoon ground white pepper

• 1 tablespoon sweet paprika

• 1 teaspoon dried basil

• 1.4kg/3lb rabbit (cut into pieces)

• 3 tablespoons olive oil

• 75g/3oz plain flour

• 1 large onion (finely sliced)

• 250ml/9fl oz dry white wine

• 250ml/9fl oz chicken stock

• 2 garlic cloves (finely chopped)

• 4 tablespoons chopped fresh parsley

• 2 teaspoons salt

Serves 4

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Method:

1. Combine the soy sauce, Tabasco sauce, white pepper, paprika and basil in a medium-sized bowl. Add the rabbit pieces and turn them over in the mixture so they are coated thoroughly. Leave to marinate for at least 1 hour.

2. Heat the oil in a flameproof casserole dish. Coat the rabbit pieces lightly in the flour, shaking off the excess. Brown the rabbit pieces in the hot oil for about 5 to 6 minutes, turning them frequently. Remove with a slotted spoon and set aside on a plate or dish. Preheat the oven to 180°C/350°F/Gas mark 4.

3. Add the onion to the casserole dish and cook over a low heat for 8 to 10 minutes, until softened. Increase the heat, add the wine, and stir well to mix in all the cooking juices.

4. Return the rabbit and any juices to the casserole dish. Add the stock, garlic, parsley and salt. Mix well and turn the rabbit to coat with the sauce.

5. Cover and place in the oven. Cook for about 1 hour, until the rabbit is tender, stirring occasionally. Serve with mashed potatoes or rice.