Читать книгу Kitchen Memories - Lucy Boyd - Страница 28

1 whole rabbit, cut into its various parts, legs removed and saddle cut into similar-sized pieces (the butcher will do this)

20–30g unsalted butter

olive oil

4–6 spring carrots, washed, ends trimmed, chopped at an angle about cm thick

2 celery sticks, ends trimmed, cut into 1cm thick slices

2 garlic cloves, peeled and finely chopped

4 slices of pancetta or good-quality smoked streaky bacon, cut into mm pieces

a few sprigs of fresh rosemary or thyme, washed and dried

500ml good-quality dry white wine

salt and black pepper

Use a heavy-based pan with a lid that is large enough to hold the rabbit and the juices. Season the rabbit well on all sides with salt and pepper.

Put the pan on the heat and add half the butter and a drizzle of olive oil. When the butter starts to sizzle, add the rabbit pieces and brown the meat on all sides, then remove them to a plate. You may not have room in the pan to brown all the rabbit in one go, in which case do a few pieces at a time.

Add the remaining butter to the pan with 1 tablespoon of olive oil and the carrots and celery. Let them sweat gently for 8–10 minutes until they become slightly soft on the outside. Add the garlic and pancetta and continue to cook over a medium heat until the pancetta is just about to start turning golden in colour, then add the rosemary or thyme sprigs. Put the rabbit pieces back in the pan with any juices that have been released and add the wine, which should come about two-thirds of the way up the pan. (The rabbit need not be totally submerged.) Let the wine come to a boil, then put the lid on and turn the heat down to a gentle simmer (or you could put it in the oven at 200ºC (180ºC fan) Gas 6). Cook for about hour, occasionally turning the rabbit pieces over to keep them moist. Serve with broad beans and mint (see here).