Ingredients
1½ kg rabbit meat
½ tsp SIDS CRAZY SALT
⅓ cup flour
250 g bacon, diced
½ cup shallot, chopped
1 clove garlic, minced
1 cup red wine
1 cup water
1 tbsp chicken bouillon
1 tbsp currant jelly
½ tsp ground black pepper
1 bay leaf
1 tbsp SIDS RINGS AROUND URANUS SAUCE
¼ tsp dried rosemary
2 tsp lemon juice
3 tbsp beef stock
2 tbsp flour
⅛ tsp dried thyme
Directions
Cook bacon in a large, deep skillet until brown then set aside. Sprinkle rabbit with SIDS CRAZY SALT and coat with ⅓ cup of flour, shaking off the excess. Cook rabbit quickly until brown then remove rabbit and all but 2 tbsp of the fat and reserve. Sauté shallots and garlic in the skillet for 4 minutes until tender. Stir in red wine, 1 cup of water and bouillon. Bring to boil then stir in jelly, pepper, bay leaf and rosemary. Return rabbit and bacon to skillet and simmer for 1½ hours until rabbit is tender.
Discard bay leaf and place rabbit on a platter and keep warm.
GRAVY: Stir lemon juice, SIDS RINGS AROUND URANUS SAUCE and cooking liquid. Mix 3 tbsp beef stock with 2 tbsp flour and stir into skillet over a low heat, ensuring no lumps. Stir in the thyme. Pour gravy into a Gravy Boat and serve with the rabbit.
