Rabbit ragoût

300 g red wine
400 g beef stock
Handful of parsley and thyme stalks
1 large rabbit, cut into joints
4 tbsp seasoned flour for dusting
2 tbsp olive oil
90 g smoked pork or bacon, cut into thin strips
2 onions sliced thickly lengthways
2 cloves garlic, crushed
2 carrots, peeled and sliced
3 tbsp brandy
100 g mushrooms, thickly sliced
1 tbsp fresh thyme leaves, or 1 tsp dried
1 tbsp chopped parsley

Put the wine, stock and parsley and thyme stalks into a pan, add any trimmings from the rabbit, bring to the boil, then let it bubble until reduced to about 400 ml. Roll the rabbit joints in the seasoned flour and shake off the excess. Heat the oil in a large frying pan with a lid, or flameproof casserole, and fry the joints until they are browned all over. Transfer them to a plate. Add the pork or bacon strips to the pan and fry until lightly browned, then drain and put them with the rabbit.

Add the onions to the drippings in the pan and fry until starting to colour, then stir in the garlic and carrots and fry for a minute more.

Return the rabbit and lardons to the pan or casserole, pour over the brandy and ignite it (turn off the fan in the cooker hood before flaming anything) and when the flames die down, add the mushrooms and thyme and pour in the reduced stock. Cover and simmer gently either on the hob or in a preheated 175ºC oven for about an hour or until the rabbit is meltingly tender.