Jugged rabbit

Serves 4
1 whole rabbit
1 large onion
50g butter
salt
45g plain flour
500ml red wine
1 tbsp juniper berries
1 bay leaf
7g fresh thyme leaves

Preheat the oven to 180°C/gas mark 4. Chop the onion roughly, then heat half of the butter in a large saucepan and add the onion. Add a pinch of salt and sauté on a low heat for 10 mins, stirring occasionally. Transfer to a bowl and set aside. Remove the kidneys and liver from the rabbit and joint the meat into legs, thigh and loin, with the ribcage leftover. Place the ribcage in a pan of 300ml boiling water and simmer for 20 mins to make a stock.
Meanwhile, in a large bowl, coat the rabbit joints, kidneys and livers in the flour. Melt the remaining butter in the large saucepan and add the meat pieces, frying on both sides until golden. Add a quarter of the wine, then cook for 10 mins to reduce. Continue to add the remaining wine in similar batches, reducing down each time. Add half of the rabbit stock.
Crush the juniper berries and add to the pan, along with the bay and thyme leaves. Transfer to an ovenproof pot and cover with a lid. Cook in the oven for 2 hrs. Serve with crusty bread.

Other rabbit recipes in our Nov/Dec 2015 issue:

• Rabbit and chicken liver pate
• Rabbit puddings
• Rabbit with bacon and mustard
• Slow-cooked pulled rabbit

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