Ingredients
- 1 wild rabbit, jointed
- 150g unsmoked streaky bacon lardons
- 50g plain flour
- 1 large or 2 smaller onions, thinly sliced
- 3 cloves of garlic, thinly sliced or grated
- 2 fresh bay leaves, torn
- 1 glass dry white wine
- 200ml double cream
- 4 to 6 sprigs fresh tarragon
- 1 handful parsley leaves
- Salt and freshly ground black pepper
- 1 knob of butter
- 2 to 3 tbsp olive oil
For the gnocchi
- 500g new potatoes, scrubbed
- 200g plain flour, plus extra for dusting
- 75g hard sheep’s or cow’s cheese, finely grated, plus extra to serve
- 1 tbsp finely chopped chives
- Sea salt and freshly ground black pepper
Method
Heat a large, heavy-based pan over a medium heat. Add a dash of olive oil followed by the bacon. Cook gently until golden on all sides, then lift out onto a plate.
Add a little more oil to the pan if needed. Season the flour with salt and pepper, then toss the rabbit pieces through it to coat. Add them to the pan and fry until golden all over. Lift out and set aside with the bacon.
Add the onions, garlic and bay leaves to the pan and cook, stirring occasionally, for 8 to 10 minutes, until softened. Return the rabbit and bacon to the pan. Pour in the wine and enough water to just cover the meat. Bring to a simmer.
Set a lid on the pan, leaving it slightly ajar, reduce the heat to low and cook gently for about 2 hours, until the rabbit is very tender.
Meanwhile, make the gnocchi. Boil the potatoes in salted water for 10 to 15 minutes, until tender. Drain well and allow them to steam dry for 5 minutes.
Tip the potatoes onto a clean work surface and use two forks to rough them up. Don’t mash them, just fork and chop them to retain texture.
Scatter over the flour, cheese and chives and season well with salt and pepper. Using your hands, gently bring everything together into a firm, warm dough.
Knead gently for a few minutes, then divide into four pieces. Roll each piece into a long cylinder about 2cm thick. Cut into 2 to 3cm pieces and lightly pinch each one as you place them on a floured tray.
Remove the lid from the rabbit. Lift the meat out onto a plate and leave the sauce in the pan. Stir in the cream and simmer for 15 to 20 minutes, until thickened to a rich sauce.
When cool enough to handle, pull the rabbit meat from the bones and return it to the sauce. Roughly chop the tarragon and parsley and stir in. Season well.
Bring a large pan of salted water to the boil. Drop in the gnocchi and cook for 2 to 3 minutes, until they rise to the surface. Lift out with a slotted spoon and place in a warm bowl with the butter and a trickle of olive oil. Season lightly.
Divide between warm bowls, spoon over the rabbit sauce and serve with grated cheese and a dressed green salad.
Note
You can make this using skinless chicken thighs instead of rabbit. Follow the same method, but reduce the cooking time to about 1 hour.
