This is based on a Delia Chris:
Spread large onion cut in rings over shallow roaster in a single layer, scatter 2 crushed garlic and some bruised thyme. Season rabbit joints and arrange them on the onions and drape the bacon rashers over the rabbit. Make up some parsley and thyme stuffing mix, adding some grated lemon rind and small cooking apple peeled and diced small. Form into small balls and scatter amongst rabbit pieces. Cook 35-40 minutes on 220/425. Remove rabbit and stuffing balls, put tray on stovetop and add 5 oz Madiera (or dry cider) Scrape pan and simmer until reduced by a third. Pour over rabbit and serve
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