2 x 5mm |
slices pancetta |
200ml |
plus 1 tablespoon light olive oil |
1 |
brown onion, peeled and cut into very small dice or ‘brunoise’ |
1 |
carrot, peeled and cut into fine dice |
1 |
leek, brunoise, white part only |
1 |
inner celery stalk, brunoise |
2 |
king brown mushrooms, brunoise |
|
garlic, finely chopped |
2 |
bay leaves |
4 sprigs |
thyme |
1/2 bunch |
flat-leaf parsley, leaves picked and reserved for garnish later, half the stalks finely chopped |
1 |
rabbit, with the liver, filleted and meat removed from bones then minced |
200g |
pork, minced |
375ml |
dry white wine |
250ml |
see method for ingredients |
|
Chicken stock, to cover |
|
salt and pepper |