Rabbit and Chanterelles in Veloute Sauce - Serves 2-4

Source: Prue Coats

A delicious way of doing rabbit. Use chanterelles (Cantharellus cibarius). Failing these you can always fall back on dried ceps, porcini, or even field mushrooms (Agaricus campestris).

Ingredients

1 young rabbit, skinned and cut into joints
8oz (250g) onion, peeled and chopped
1 garlic clove, peeled and chopped
4oz (100g) butter
1lb (500g) chanterelles or field mushrooms, rinsed, drained and sliced or
2 (10g) packets porcini, soaked in a little hot water
6 rashers smoked streaky bacon, rolled and secured with toothpicks
1 good pinch dried thyme
Salt and pepper
20z (50g) flour
¼ pint (150ml) dry cider
1 pint (600ml) stock or stock cube and water
2 tablespoons (30ml) crème fraîche

Method

Sauté the rabbit, onion and garlic in the butter and transfer to a casserole with the mushrooms, bacon rolls and seasonings. Sprinkle the flour into the pan and add the cider and stock, stirring well, then pour over the rabbit. Place in a preheated oven at 325F/Gas Mark 3/160C for 1½ - 2 hours or until tender. Transfer the rabbit pieces to a serving dish, reduce the sauce to ½ pint (300ml) stir in the crème fraiche and pour over. Serve with pommes noisettes and buttered carrots.

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