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Rabbit and Herb Fricassee

This rabbit stew is thickened with dairy sour cream which also gives it a light flavour. It goes particularly well with brown rice flavoured with turmeric.

ingredients

1 medium-sized wild rabbit, skinned and jointed
2 level tbsp wholemeal flour
2.5 ml (1/2 tsp) ground mace
sea salt
freshly ground black pepper
2 large onions
225 g (1/2 lb) carrots
90 ml (6 tbls) mixed chopped parsley, sage, marjoram and savory
425 ml (3/4 pt) stock
30 ml (2 tbls) soured cream

method

1. Remove the meat from the bones and cut it into 2 cm (3/4 in) dice.

2. Soak it in lightly-salted cold water for 30 minutes. Drain it and pat it dry with absorbent paper.

3. Put the meat back into the bowl and fold in the flour, mace and plenty of seasonings, so all the pieces of rabbit are well-coated.

4. Halve and thinly slice the onions and cut the carrots into julienne matchstick-sized strips.

5. Layer the rabbit, herbs, onions and carrots in a large saucepan and pour in the stock.

6. Put the pan on a moderate heat and bring the contents to the boil.

7. Cover and simmer for 1 1/2 hours.

8. Stir in the sour cream just before serving.

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