Burgundy Rabbit Stew With Anchovy

Ingredients

• 1 rabbit, cut into pieces
• 2 oz butter
• flour for dredging
• 1/2 stick celery, chopped
• parsley, chopped
• 1 onion, chopped
• 1/2 carrot, chopped
• 3 mushrooms, chopped
• 3 cloves
• pinch of mixed spice
• salt to taste
• 1 glass Burgundy wine
• 1 glass stock
• 4 capers
• 1 anchovy in brine, pounded
• butter for frying croutons

Method

1. 1 Wipe rabbit pieces and dredge in flour. Fry in 2 oz butter in a frying pan for 10 minutes.
2. 2 Add celery, parsley, onion, carrot, mushrooms, cloves, spice, and salt. Pour in Burgundy and stock. Cover and simmer for 30 minutes.
3. 3 Remove rabbit to a clean stewpan. Strain the sauce through a sieve, pressing solids to extract flavor.
4. 4 Return sauce to rabbit. Stir in pounded anchovy and capers. Simmer briefly and serve hot with butter-fried croutons.