Mediterranean Rabbit

• rabbit, wild (1), gutted and cleaned, cut into 6 joints
• venison sausages (5)
• mushrooms, small/medium (8), wiped
• onion, large (1), peeled and cut into chunks
• garlic clove (1)
• carrots (3), peeled and sliced into chunks
• potatoes, medium (5), peeled and sliced into thick rounds
• pepper, red (1), cut into large pieces
• fennel bulb (small), washed, trimmed and sliced
• mushroom, game or beef stock, ¾ pint
• plum tomatoes* (6), skinned
• red wine, 2 large glasses
• cayenne pepper
• smoked paprika
• flour, brown (1oz)
• bay leaf (1)
• thyme, fresh, finely chopped, (1 tsp)
• butter or oil

Method:

1. Mix flour and cayenne pepper.
2. Dust rabbit joints with the flour.
3. Brown rabbits joints using butter or oil in large casserole dish.
4. Remove rabbit and fry onion and fennel until lightly browned, more oil may be required. Loosen any 'caught-on' fragments in the bottom of the casserole dish from the frying of the rabbit.
5. Add mushrooms and crushed garlic and fry for a few moments.
6. Place rabbit joints back into casserole dish.
7. Add carrot, wine, stock and herbs.
8. Bring to the boil.
9. The potato slices should be layered across the top but first dunk them into the hot stew so that they are partially blanched.
10. Push sausages in amongst the potato pieces.
11. Cover casserole and cook in a slow oven (Mark 2/300ºF/150ºC) for about 2½-3 hours.
12. After 1 hour push red pepper pieces under potatoes and sausages. Turn sausages.
13. Check liquid level every 30 minutes; turn sausages if necessary.
14. Before final half hour, check if extra stock (or water) needs to be added and mix in smoked paprika with the liquid. Dribble potato slices with olive oil.
15. Place dish without lid in a hot oven (Mark 5/375ºF/190ºC) for about 20 minutes.
16. Check regularly and turn sausages if necessary.
17. Sausages and potatoes should be golden brown at the end of cooking.

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