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800g rabbit, jointed
1 tsp vinegar or lemon juice
1 medium onion, sliced
1 cup water
1/2 cup red wine
2 chicken stock cubes, crumbled
1 tbsp tomato paste
2 medium tomatoes, chopped
1/2 tsp dried oregano
6 spring onions (shallots), chopped
16 small button mushrooms or canned
champignons
1 tbsp cornflour (cornstarch)
1 tbsp water
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Method :
Soak rabbit
in cold water with a teaspoon of vinegar or lemon juice for 30 minutes.
Discard water. In a casserole, combine the rabbit, onion, 1 cup of
water, wine, stock cubes, tomato paste, chopped tomatoes and oregano.
Cover and bake for 1 1/4 hours, or microwave on 'medium' for 30-40
minutes. Remove casserole from oven. Add the spring onions (shallots)
and mushrooms and stir in. Cover, return to oven and bake a further 15
minutes or microwave on 'high' for 5 minutes. Remove casserole from
oven. Using a slotted spoon, lift the rabbit and vegetables onto a
serving platter, cover and keep warm. Pour the juices into a saucepan.
In a cup, stir the cornflour (cornstarch) and 1 tablespoon of water to
make a smooth paste and add to the cooking juices. Bring to the boil,
stirring constantly, until thickened. Reduce heat and simmer for 2
minutes. Pour the sauce over the rabbit and vegetables and serve at
once.
If rabbit is
unavailable, you can use lean chicken instead. You will need about 500g
of chicken breast.
Serves 4 - 6
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