A lovely soul dropped off an old NZ Truth Cookery Book at my shop last week, because she thought I would like it. I had no idea the NZ Truth newspaper put out cookbooks. I thought they were more about scandal in the old days. As I put it in my car, the page fell open at this recipe. Before I knew it, I was down at my butcher buying a rabbit and we had this delicious dish for dinner.
I recommend you give this a go, and if you can’t find rabbit or hare, substitute for chicken. The flavours of cloves, allspice and lemon in the sauce are wonderful.
- 1 rabbit
- 4 tbsp flour, divided
- 2 tbsp butter, divided
- 250g bacon
- 2 cups beef stock
- 2 onions
- Sweet herbs (rosemary and thyme, plus a bay leaf)
- 6 cloves
- 3 whole allspice
- ½ tsp pepper
- Lemon peel
- 1 tbsp Worcestershire sauce
- Small wine glass of port
- Salt, to taste
1 Wash the rabbit and cut into neat joints. Coat them in 2 tbsp of flour and fry in 1 tbsp of butter until lightly browned.
2 Fry the bacon and cut into pieces.
3 Put the rabbit in a saucepan and cover with beef stock.
4 Add the rest of the ingredients and simmer for 2-3 hours until the meat is tender.
5 When cooked, remove the rabbit and keep it warm.
6 Strain off the cooking liquid, return to the heat and thicken with 2 tbsp flour rubbed into 1 tbsp butter. Add the port and boil for a few minutes. Season to taste.
7 Pour over the rabbit and serve with mashed potatoes.