Lapin Au Caramel
|Rabbit||3 Pound (1.5 Kilogram, Jointed)|
|Caster sugar||3 Ounce (75 Grams)|
|Butter||2 Ounce (50 Grams)|
|Orange juice||4 Tablespoon|
|Stock||1⁄2 Pint (300 Milliliter)|
|Rindless streaky bacon||4 Ounce, diced (100 Grams)|
|Onion||1 Large, peeled and finely chopped|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Plain flour||1 Tablespoon|
|Tomato puree||2 Teaspoon|
|Grated orange rind||2 Tablespoon (Of 1 Orange)|
|Freshly ground black pepper||To Taste|
|Medium dry sherry||3 Tablespoon|
|Double cream/Whipping cream||3 Tablespoon|
|Butter||1⁄2 Ounce (15 Grams)|
|Green olives||3 Ounce (75 Grams, To Finish)|
|Finely chopped fresh parsley||2 Tablespoon (To Finish)|
1. Coat each piece of rabbit with caster sugar. Melt the butter in a pan, add the rabbit and cook until the sugar has caramelized. Remove from the pan.
2. Add the orange juice and a little stock to the pan and stir round well to incorporate any juices or caramel adhering to the pan.
3. In a casserole, heat the oil, add the bacon and cook until golden brown. Remove from the pan.
4. Add the onion and garlic to the pan and cook until soft. Add the flour and cook for 2-3 minutes, then add the remaining stock, orange juice mixture, tomato puree and grated orange rind. Bring to the boil, stirring, and add salt and pepper.
5. Put in the rabbit and bacon and add the bouquet garni. Cover tightly, place in a preheated oven and cook for 45-50 minutes until tender.
6. Arrange the rabbit on a heated serving dish.
7. Remove the bouquet garni. Simmer the sauce slightly to reduce if necessary. Add the sherry and cream, and reheat without boiling. Taste and adjust the seasoning, and pour over the rabbit.
8. Melt the remaining butter in a small pan, add the olives and heat through. Scatter the olives and parsley over the top of the rabbit and serve hot.