Jugged Rabbit - Serves 4

Ingredients

1 rabbit, portioned
3 Onions thinly sliced
2 carrots thinly sliced
2 tbsp quince jelly
2 tbsp apple jelly
5 tbsp butter or margarine
1 tsp pepper
½ cup flour
A little lemon juice
4 pts water
l tbsp port
Bouquet garni (parsley, thyme and bay leaf)
2 tsp salt

Method

Soak rabbit in cold water for a few minutes, remove and dry. Place the joints on a flat dish and sprinkle with salt and pepper. Pour over the port and place a few slices of onion on top of the meat. Marinade for I hour. Melt the butter or margarine in a large saucepan and fry the remaining onions and the carrots in it for 1 minute, then stir in the flour, a little at a time. Blend in the water then add the bouquet garni rabbits liver and simmer; covered for 3 hours. Remove the bouquet garni and serve at once garnished with parsley.

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