| 1 |
A day before serving, put the rabbit parts in a large glass dish with a cover. Add all the ingredients except the bacon, parsley, and heavy cream. The liquid should half cover the meat; if more is needed, add a little water. Season with salt and freshly ground black pepper. Leave covered in the fridge to marinate for about 24 hours, turning the meat over once or twice. |
| 2 |
To prepare the dish, remove the rabbit from the marinade and dry it with a cloth or paper towels. Reserve the marinade. Fry the bacon on medium-high heat in a large frying pan or casserole dish. When almost crisp, add as many of the rabbit portions as will fit in the pan without crowding it. Fry the rabbit till golden brown on all sides. If necessary, remove the browned portions and fry the remaining rabbit. Put all the pieces back in the pan and turn the heat down to medium. |
| 3 |
Strain the liquid from the vegetables and reserve. Add the vegetables to the rabbit and fry for about 10 minutes, stirring occasionally. Pour in the marinade liquid and bring to a low boil. Partially cover and simmer till done, about 45 minutes. |
| 4 |
Remove the rabbit from the pan and keep warm in the oven. Puree the vegetables and liquid in a food processor or by using a masher. Return to the pan and mix in the heavy cream and the parsley. Check the seasonings for salt and pepper. Add a little sugar if the sauce is too sour. Place the rabbit back into the pan and bring to a low boil. |
| 5 |
Serve the rabbit with dumplings, rice, or potatoes and a green salad. |
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