Rabbit with porcini

Rinse porcini then soak in 250ml hot water for 30 minutes. Reserving liquid, remove mushrooms, rinse well and shake off excess water. Strain liquid into a bowl through a sieve lined with kitchen paper, then repeat the straining process.

Rinse rabbit and pat dry. Remove any fat and check for bone fragments.

Put a large heavy-based casserole over a medium heat to warm. Add butter and 1 Tbsp oil, then add onions and cook for about 12 minutes, until a rich golden colour. Transfer to a plate.

Preheat oven to 140°C (fanbake). Heat remaining oil in casserole, add rabbit and brown well for about 15 minutes, letting meat go deep brown to develop a rich flavour. Transfer to a plate. Lower heat, return onions to casserole, add garlic and cook for a few minutes until lightly coloured. Blend in flour. Pour in wine, let it bubble up, then add 200ml porcini liquid and 150ml water. Bring to boil, add 1 tsp salt, freshly ground black pepper, the bayleaves, thyme, tomato concentrate and porcini. Return rabbit to casserole, covering it with sauce, and bring to a gentle bubble. Cover, then braise in oven for 1 hour. If the sauce is too thick and concentrated, add a little water. Sprinkle with parsley and serve.

From Taste magazine, April 2009.