Photo: Kevin McCutcheon
Ingredients
- 1 rabbit
- 4 strips of bacon
- 1½ cups good broth or stock
- 1 bunch savory herbs
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons flour
- ⅓ cup sherry
- 1 lemon (for garnish)
Directions
1
Wash the rabbit well and cut it into quarters.
2
Lard the rabbit pieces with strips of bacon and fry them.
3
Place the rabbit in a stewpan with the broth, herbs, salt, and pepper.
4
Simmer gently until the rabbit is tender.
5
Strain the gravy and thicken it with butter and flour.
6
Add the sherry and bring to a boil.
7
Pour the sauce over the rabbit and serve garnished with lemon.