Nigel explains " Whereas most meats give us the choice of cooking on the bone or not, wild rabbit is one that really needs its bones if it is not to be dry. It is not the meatiest of choices, so you need to be generous with quantities here. Rabbit bones are small, and it's important to watch out for the more fiddly ones. The turnips in this provide all the carbs you need to soak up the sauce. It just needs some sprouting purple broccoli on the side.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
- 1 x 600g wild rabbit (legs and saddle pieces)
- Plain flour
- 40g butter
- Groundnut oil
- 200g piece Pancetta,
- 6 small shallots
- 4 small to medium turnips
- 100ml dry Marsala
- 900ml chicken or vegetable stock
- 4 tbsp double cream
- Season the rabbit and dust it lightly with a little flour. Melt the butter in a little oil in a shallow pan over a moderate heat. Lightly brown the rabbit on all sides, then remove from the pan.
- Whilst the rabbit is browning, cut the Pancetta into thick strips or cubes, then peel and chop the shallots. Once the rabbit is out, introduce the bacon and shallots to the pan and cook over a fairly low heat until the shallots are soft but not coloured.
- Cut the turnips into wedges and add them to the pan together with 2 tbsp flour. Continue cooking briefly, then pour in the Marsala and stock. Bring to the boil stirring gently.
- Return the rabbit legs to the pan, but retain the saddle for the moment. Lower the heat, cover with a lid and simmer for an hour and ten minutes, adding the saddle halfway through, until the meat is tender enough to slip from the bones with relative ease.
- Roughly chop the parsley and stir into the pan with the cream. Check the seasoning and serve.