Rabbit with Anchovies

(Resep kom van die Hostelleri de l'Abbaye de Saint-Michbel-de-Friglolet, Tarascon)

 

For 6

1 rabbit approximately 1 kg 400 grams (3.2 lbs)

400 grams (1 lb) tomatoes

150 grams (1/2 cup sliced) carrots

60 grams (2.5 oz) anchovies

1 head of garlic

150 grams (1 cup diced) onions

200 grams (8 oz) small onions

1 bouquet garni

20 cl (3/4 cup) chicken stock

20 cl (3/4 cup) veal stock

40 grams (3 tablespoons) butter

50 grams (3 tablespoons) sugar

20 cl (3/4 cup) white wine

olive oil

salt, pepper

 

Carve up the rabbit, and brown it in olive oil.

Add the chopped carrots, diced onions and anchovies.

Deglaze with white wine and let reduce by two thirds.

Moisten with the chicken and veal stocks.

Add the peeled garlic cloves, the bouquet garni, the peeled and seeded tomatoes.

Salt, pepper and stir in a bit of butter.

Apart, peel and glaze the small onions with sugar and water and then add them to the rabbit at the last moment.

Cook the rabbit for 1 hour and 15 minutes or so.