1.5kg/3lb farmed rabbit (or 4 rabbit legs)
2 tbsp duck fat (or olive oil if you prefer)
2 tbsp Dijon mustard
3 cloves of garlic, peeled and finely chopped
120ml/4fl oz verjuice
200ml/7fl oz chicken stock
Freshly ground black pepper
2 tbsp parsley, finely chopped
Trim the rabbit, reserving the boney end of the saddle for a future stock. Place a casserole dish large enough to hold all the rabbit over a medium heat and add the duck fat or oil. When the fat is hot, add the rabbit pieces and brown really well all over. Pour off the excess fat and add the mustard and the garlic, then stir well. The garlic will release the most beautiful smell, but be careful not to let it burn. Pour in the verjuice and let it bubble and reduce a little, then stir in the stock and lower the heat. Simmer for 25-30 minutes until the rabbit is tender.
Finish by removing the rabbit to a warm dish and turning up the heat to reduce the sauce by a third. Taste for seasoning and add salt if you think it needs it. Stir in the parsley and pour the sauce over the rabbit. Serve with a simple green salad.
Importers and distributors of Verjuice in the UK
Carr Taylor Wines Ltd, tel: 01424 752 501
MD Wine - fine South African wines, contact: Dorothee Kirchner, tel: 020 8546 2066, or email firstname.lastname@example.org
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