Title: Rabbit in Parsley (Lapin Persille)
Categories: Vegetable Game
Yield: 4 Servings

SOURCE: WILD GAME COOKING
		Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5
FIRST PUBLISHED IN GREAT BRI
		Rosendale Press Ltd, 140 Rosendale Road
		London SE21 8LG
		Serves 4-6
		METRIC/IMPERIAL
1		Rabbit
		Milk for soaking, if necessary
300		Ml/1/2 pint dry white wine
450		Ml/3/4 pint chicken stock
4		Shallots
4	sm	Carrots
1		Bay leaf
6		Black peppercorns
4		Rashers smoked bacon
	lg	Bunch of parsley
		1-2 cloves of garlic
		Fine sea salt and freshly ground black pepper
		U.S.
1 1/4		Rabbit in Cream Sauce
2		Rabbit in Cream Sauce
4		Sl
:		1-2

7.5 ml/1 1/2 tsp powdered (unflavoured) gelatine 1 1/2 tsp 10 ml/2 tsp lemon juice 2 tsp 3-4 thin slices of lemon 3-4 Cut the rabbit into joints and soak it for about 12 hours in salted water. Drain, rinse and pat dry. Put the rabbit, wine, chicken stock, two of the shallots and the carrots cut in half, the bay leaf and peppercorns into a saucepan, cover and simmer gently for about 45 minutes to 1 hour or until tender. Allow to cool. Strip the meat from the bones and cut it into 1 cm/1/2 inch pieces. Strain the stock; reserve the liquid and the carrots. Cut the bacon into fine strips about 2.5 cm/1 inch long and poach gently for a few minutes in some of the stock together with the remaining shallots, sliced thickly. Remove and reserve. Chop the parsley, and garlic and mix together in a bowl. Add the rabbit with the bacon strips, sliced shallots, half of the carrots cut into thin rings, and salt and pepper to taste. Boil the stock to reduce to about 600 ml/1 pint (2 1/2 cups). Cool slightly then put a little stock into a cup. Sprinkle the gelatine over and stir very briskly until thoroughly dissolved. Add the gelatine mixture to the remaining stock and mix well, then stir in the lemon juice and salt and pepper to taste. The stock should have a good strong flavour. Put the rabbit mixture in a 1.2 litre/2 pints (5 cups) capacity glass bowl or souffle dish and pour the stock gently over. Garnish the top with the remaining carrot and lemon slices. Chill until set. This dish is best served from the bowl.

Submitted By SALLIE KREBS

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