|Red wine||1⁄2 Pint|
|Olive oil||4 Tablespoon|
|Dried thyme sprig||1|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 , chopped|
|Boned rabbit pieces||1 1⁄2 Pound|
|Chicken stock||1⁄2 Pint|
|Gravy browning||3 Drop|
|Baby onion||1⁄2 Pound|
|Ham||1⁄4 Pound, cut in 0.5 inch cubes|
|Shortcrust pastry||1 (Made With 6 Ounce Flour)|
Mix the ingredients for the marinade in a bowl.
Add the rabbit, cover and leave in a cold place for 12 hours, turning occasionally.
Drain the rabbit, reserving the marinade, and dry on kitchen paper.
Mix together the flour, salt and pepper and use to coat the rabbit pieces.
Heat the oil in a pan, add the rabbit and fry until golden brown.
Add the marinade and stock, cover and simmer for 1 1/2 hours, or until tender.
Add the onions after 1 hour.
Add a little gravy browning to give a rich colour.
Put the meat and cooking liquor in a 2 pint (5 cup) ovenproof dish with the ham.
Leave until cold.
Make the shortcrust pastry in the usual way.
Use it to cover the pie dish.
Chill for 15 minutes then bake at 400Â°F, Gas Mark 6 for 30 minutes or until golden brown.