Serves 4 | Prep - 20 minutes | Cook – 70 minutes
Method
Melt the butter in a heavy-based frying pan over medium heat until foamy.
Season the rabbit pieces with salt and pepper and fry, in batches so as not to crowd the pan, for 2–3 min each until browned on all sides. Transfer to a heavy-based enamelled cast-iron casserole.
In the same frying pan, fry the mushrooms over medium heat for 6–7 min until coloured, then transfer to the casserole.
Repeat the same process with the shallots and garlic, adding more butter if needed.
Deglaze the pan with the wine and reduce the liquid by half, then add this to the casserole.
Add the cream, stock, juniper berries, thyme and rosemary. Cover and simmer over low heat for 45 min or until tender.
At this point, you may want to reduce the cooking liquid a little. If serving immediately, remove the rabbit and turn up the heat under the liquid until reduced to a thick consistency, then return the rabbit to the casserole. If serving the next day, allow the rabbit to cool in the liquor first so it does not dry out, then remove it and reduce the liquid.
To finish, stir in the redcurrant jelly and sour cream.
Serving suggestion
Steamed Brussels sprouts and fresh lingonberry or cranberry jam
Tips
This dish is best when rested overnight to allow the flavours to develop.
Red wine can be used instead of white for a deeper taste.
