Another rabbit dish

Fabian Rabbit  (recipe contributed by Tracey)

1 rabbit                          ½ tsp salt & pepper
3 rashes bacon                1 Tsp worcester sauce
1 T brown sugar              2 Tsp flour
2 medium onions              1 Tsp vinegar
3 Tsp tomato sauce          1 c stock or water

Roll rabbit in seasoned flour.  Cut bacon, fry & remove from pan.
Fry rabbit in bacon fat.  Fry onions.  Place in casserole & pour in
remaining ingredients mixed together.  Bake at 300ºC** for 2.5 hours.
**(Note: suspect this is meant to be 300º F, meaning about 180º C.)

Enjoy!!

Pappardelle or Tagliatelle with Rabbit Sauce

1 rabbit                                2 rashes bacon, chopped up
1 onion, sliced                      some celery, cut in strips
clove of garlic                      ½ doz mushrooms
Fresh or dried thyme to taste (or majoram)
salt and pepper                    1 Tsp flour
½ tumbler red wine or marsala
lemon juice & 1 tsp grated lemon peel
½ to ¾ pint hot stock or water.

Cut all the meat of the rabbit off the bone and slice into small strips.
In a thick bottomed pan melt some bacon fat and fry the bacon.
Add onion, garlic and celery. When these have browned a little
put in the strips of rabbit, mushrooms and herbs, salt and pepper.
Let the rabbit simmer for a few minutes, then add the flour. When
this has thickened, add the wine or marsala. Let this reduce
a little, then add stock or water.
Cover the pan, cook on a moderate heat for a good hour. The
mixture should resemble a thick sauce.
Before serving add the lemon juice and peel.
Cook the pappardelle (wide ribbon noodles) in plenty of boiling
salted water for 10-15 minutes. When cooked, put in heated
serving dishes, stir in parmesan cheese, and add the rabbit sauce.