Braised rabbit with pancetta, sage and verjuice

(Serves 4)

Ingredients:

1 x 1.5 kg (approx) rabbit, cut into 6 pieces
50 ml olive oil
50g butter
100g pancetta
8 golden shallots
2 bay leaf
6 sprigs sage
2 sprigs thyme
2 celery sticks, finely sliced
8 garlic cloves, chopped
350 ml verjuice, Frogmore
2 parsnips, peeled and sliced
6 prunes, pitted
4 cups (1 litre) chicken stock
Risoni or mashed potato to serve

Instructions:

Preheat oven to 170°C. Season the rabbit with salt and pepper.

Heat the oil and half the butter in a heavy-based oven proof casserole dish over high heat. Add the rabbit pieces and brown both sides.

Stir in pancetta, shallots, bay leaf and herbs. Add celery and garlic and cook over low heat until onions are soft.

Add verjuice and bring to simmer. Add prunes and parsnip, pour in stock and simmer for 5 minutes. Reduce heat to low, cover and simmer for 45 minutes.

Remove lid and bake for a further hour or until rabbit is golden. Stir in remaining butter.

Serve with mashed potato or risoni.