Rabbit With Lemon Dumplings

Ingredients

• 1 1/4 kg rabbit joints (8 pieces)
• olive oil
• 8 slices streaky bacon, rind removed
• 1 1/2 onions, sliced into crescent moons
• 2 garlic cloves, sliced
• 4 sprigs fresh thyme
• 250 ml dry white wine

For the dumplings

• 1/2 onion, very finely chopped
• 1 garlic clove, crushed
• 40 g butter
• 2 tablespoons parsley, finely chopped
• 80 g watercress, coarse stalks removed
• 80 g white breadcrumbs
• 1/2 lemon, juice and zest of
• 4 sprigs fresh thyme, leaves only
• 1 large egg

Directions

1. 1

   Rub the rabbit joints with a little olive oil, season and wrap a piece of bacon round each one. Heat a little olive oil in a frying pan and colour the wrapped joints on all sides for about 2-3 minutes.

2. 2

   Heat 1 tablespoon of olive oil in the bottom of a shallow, ovenproof pan and cook the onions until soft but not coloured. Add the garlic and cook for a further minute. Season.

3. 3

   Sit the rabbit joints on top of the onions and drizzle a little oil over the top. Add the sprigs of thyme, pour in the wine and bring to the boil. Lower the heat and simmer for 30 minutes.

4. 4

   For the dumplings Gently fry the onion and garlic in the butter until softened. Put this in a bowl and add the rest of the dumpling ingredients. Season well.

5. 5

   Bring the mixture together and form about 12 little golf-ball sized dumplings out of it. It will be rather loose but just persevere.

6. 6

   After the rabbit has cooked for 30 minutes, tuck the dumplings in around the joints. Simmer for another 40-50 minutes.

7. 7

   Serve the rabbit in the dish in which it was cooked, with a few little boiled potatoes and some purple sprouting broccoli or spinach.