2 Young Rabbits
2 tbspns Peanut Oil
2 rashers Bacon, chopped
2 tbspns Parsley
2 tbspns Blanched Almonds
1 tbspn dried Red Capsicum
1 tbspn Red Currant Jelly
1 dstspn Corn Flour (optional)
1 cup White Wine
1 tbspn Tomato Paste
4 tbspns Raisins
2 cloves Garlic
Pinch Cayenne
1 tbspn Brown Sugar
Salt
Method: Cut rabbits into serving portions and soak in salt water overnight. Next day, drain & rinse. Heat oil in large electric frypan, brown bacon pieces and rabbit. Add garlic, parsley, capsicum, sugar, wine, salt & cayenne. Cover & simmer for 15 minutes, (add water if necessary). Add tomato paste, raisin[s] & almonds, cover and cook at 150 C for about 30 minutes or until rabbit is tender. Add red currant jelly, adjust the seasoning & either thicken sauce with cornflour or reduce over a higher heat (190) with lid off, until sauce reaches desired consistency. It should not be too thick. I found that the sauce did not need thickening or reducing at all.
Source: contributed by Liz Day in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.42.
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