- Serves: 2
- Cook Time:
- Prep Time: 30 minutes
- Effort: medium
- 1 large mild red chilli
- 2 large rabbit legs, trimmed
- 50 g piecestreaky bacon, cut into batons
- 1 shallot, sliced
- 2 cloves garlic, crushed
- 1/2 lemon, juiced and zest removed with a pot peeler
- 300 ml rabbit or chicken stock
- 300 ml sweet cider
- 2 tbsp honey
- 200 ml double cream
- 150 g plain basmati rice, boiled
- 4-5 spring onions, chopped
1. Preheat the oven to 150C/gas 2. Cut the chilli in half and remove the seeds. Finely chop half of it and reserve. Put the other half in an oven dish (with a tight fitting lid) with the rabbit legs, bacon, shallot, garlic and lemon zest.
2. Cover with the stock and cider. Sprinkle with a little salt. Cover and place in the oven for about 2½ hours, or until the rabbit legs are tender.
3. When cooked, lift the legs and batons of bacon from the dish and place in a shallow pan. Strain the cooking juices and put half into a saucepan and half over the rabbit legs. Raise the oven temperature to 180C/gas 4.
4. Bring both pans to the boil. Add the honey and half of the chopped reserved chilli to the rabbit legs. Add the remaining chilli to the pan of cooking juices.
5. Allow the liquid in the pan of rabbit legs to reduce to a light glaze, spooning it over the legs from time to time. Then transfer the pan to the hot oven to finish the reduction to a sticky glaze.
6. Meanwhile, boil the saucepan of cooking juices and chilli until it has reduced by a third. Add the cream, bring back to the boil, and adjust the seasoning to taste with salt and lemon juice.
7. Serve the glazed rabbit leg and bacon on a bed of rice, sprinkled with shredded spring onions and the sauce poured around.
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