Rabbit with Shallots, Rosemary and Garlic with Parsley Mash

Posted By Newfie2007.

Ingredients.

4-5 tbsp plain flour
2 large rabbits
30g Butter
3-4 tbsp Olive oil
20 or 30 Shallots
8 plump garlic cloves, finely chopped
2 big sprigs Rosemary
2 bottles of Burgundy or Pinot Noir
2 tbsp corn flour mixed with 1 tbsp softened butter
1 tbsp chopped parsley, to serve
freshly ground salt and black pepper

For the Parsley Mash
2kg floury potatoes, peeled and cut into 2.5cm chunks
80g Butter, softened
3-4 tbsp hot milk
large bunch of curly parsley, finely chopped
salt and fresh ground black pepper

Directions.

Season flour with salt and freshly ground black pepper. Roll joints of rabbit in it.
Heat butter and olive oil in a heavy casserole dish over medium heat. Fry rabbits until golden brown all over. Remove.
Peel shallots. Chop half of them finely and leave the rest whole. Add all in casserole, together with garlic. Cook for 5-6 minutes until browned off and bottom of casserole is sticky and bit burned. Turn up heat and add glass of red wine. Scrape away at bottom.
Heat oven to 180°C. Add rabbit. Lay rosemary on top. Add red wine until it covers rabbit.
Cover casserole and cook for 1 hour and 30 minutes. When tender, place on a serving dish and stir corn flour and butter into sauce.
Make the parsley mash. Boil potatoes for 15-20 minutes, until tender. Drain. Mash until smooth. Add chopped parsley, butter and milk. Season well.
Pour sauce over rabbit and scatter over all shallots and cooked garlic. Add sprinkling of parsley and serve with mash.