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Shanna's Rabbit Casserole Red Wine & Sherry

4 clv garlic
1 2/5 kg rabbit joints
2 sprg fresh thyme
2 x bay leaves
600 ml red wine
350 gm onions
350 gm carrots
350 gm celery
1 head fennel
75 gm streaky bacon rashers
1 x salt and freshly ground black pepper
2 x level tbsp plain flour plus a little for dusting
4 tbl olive oil
150 ml medium dry sherry
300 ml chicken stock
1 x level tbsp redcurrant jelly

 Method :
Sprigs of fresh chervil or flat leafed parsley to garnish
Crush the garlic and place in a bowl with the rabbit thyme bay leaves and red wine.
Cover refrigerate and mannate for 6 hours or overnight.
Roughly chop the bacon.
Drain the rabbit pieces reserving the marinade.
Pat dry with absorbent kitchen paper season and dust lightly with flour.
Heat the oil in a large heavy based flameproof casserole on the boiling plate add the rabbit and fry in batches until well browned.
Remove and set aside.
Add the bacon fry for 2 to 3 minutes add the vegetables with more oil if necessary and cook on the simmering plate stirring until the vegetables are soft and beginning to colour.
Add the remaining 2 level tbsp flour and cook for 2 minutes.
Return the rabbit to the casserole with the reserved marinade sherry and stock Bring to the boil cover.
Cook on the floor of the simmering ovenfor 2 to 2 1/2 hours or until very tender.
Cook on the grid shelf on the floor of the baking ovenfor 1 hour or until very tender.
Lift the rabbit out of the cooking liquid then cover and keep warm in the simmering oven.
Strain the sauce pushing as much of the vegetable mixture through the sieve as possible.
Add the redcurrant telly bring to the boil and bubble on the boiling plate for 5 minutes or until syrupy.
Return the rabbit to the casserole and simmer for 5 minutes.
Season to taste and serve with polenta and extra vegetables such as baby carrots and fennel; garnish with chervil or parsley.
Pre packed rabbit joints are now available from most supermarkets. If you are buying from your local butcher choose the larger hind leg and saddle points as they have more flesh on them.
Serves 6