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Ingredients

• 2 sm Wild rabbits, skinned and paunched
• 1/2 pt Dry white wine
• 2 Tbsp. Dry sherry
• 2 Tbsp. Extra virgin olive oil
• 7 x Juniper berries, crushed (7 to 8)
• 1 x Clove garlic, crushed
• 3 sprg thyme, (3 to 4)
• 2 x Torn sage leaves, (2 to 3)
• 2 x Bay leaves
• 2 ounce Rendered duck fat or possibly butter
•     Liquid removed, marinated rabbit meat cut into 1" dice
• 1 x 4 ounces thi cut mild bacon, rinded and cut into cubes
• 1 x Onion, finely minced
• 4 ounce Button mushrooms, cut in half
•     Marinade liquid, strained
• 1/2 pt Rabbit stock
• 1 Tbsp. Plain flour, seasoned
• 1 Tbsp. Dijon mustard
• 2 sprg fresh thyme
• 2 x Sage leaves
• 1 x Bay leaf
• 1 sm Red cabbage
• 1 lrg Onion, finely minced
• 3 x Cox's apples, peeled, cored and diced
•     Grated nutmeg
• 2 x Cinnamon sticks, broken
• 2 Tbsp. Amontillado sherry
• 2 Tbsp. Red wine vinegar
• 3 Tbsp. Brown sugar
• 4 Tbsp. Extra virgin olive oil
•     Salt and black pepper

Description

Start This Dish The Day Before You Need It. Make It In 4 Individual Pie Pots For Presentation's Sake. Wild Rabbits Have A Better Flavour Than Farmed, If You Can Get Them. Ask You…

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