Rabbit with parsley sauce

serves 4
ingredients
100ml/31⁄2fl oz light soy sauce
5 drops of Tabasco sauce
1⁄2 teaspoon ground white pepper
1 tablespoon sweet smoked paprika
1 teaspoon dried basil
1.4kg/3lb rabbit, cut into pieces
3 tablespoons olive oil
75g/3oz plain flour
1 large onion, finely sliced
250ml/9fl oz dry white wine
250ml/9fl oz chicken stock
2 garlic cloves, finely chopped
4 tablespoons chopped fresh
flat-leaf parsley
2 teaspoons salt
• Combine the soy sauce, Tabasco, white pepper, paprika and basil in a
medium bowl. Add the rabbit pieces and turn them over in the mixture
so that they are coated thoroughly. Leave to marinate in the refrigerator
for at least 1 hour.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Heat the oil in a flameproof casserole dish. Coat the rabbit pieces lightly
in the flour, shaking off the excess. Brown the rabbit pieces in the hot oil
for 5–6 minutes, turning them frequently. Remove with a slotted spoon
and set aside on a plate or dish.
• Add the onion to the casserole dish, and cook over a low heat for
8–10 minutes until softened. Increase the heat, add the wine and stir
well to mix in all the cooking juices.
• Return the rabbit and any juices to the casserole dish. Add the stock,
garlic, parsley and salt. Mix well and turn the rabbit to coat with the
sauce. Cover and transfer to the oven. Cook for about 1 hour until the
rabbit is tender, stirring occasionally. Serve hot with mashed potatoes
or boiled rice.