for 4 person

1 ⅕ kg	rabbit ragout
1 tsp	salt
a little	pepper
a little	white flour
	clarified butter, for frying
75 g	diced bacon
1 stick	celery, cut into small pieces
1	onion, quartered
3 dl	meat bouillon
2 dl	Marsala wine
2	bay leaves
3 sprig	oregano
½ tsp	salt
a little	pepper

How it's done

Season the meat and place the flour in a deep bowl. Heat the clarified butter in a frying pan. Turn the meat in the flour, shake off the excess and brown, in batches, for approx. 3 mins. each batch, then remove. Briefly fry the bacon, celery and onion, then return the meat to the pan. Add the meat stock and all the ingredients up to and including oregano, season, bring to the boil, cover and braise for approx. 1 hr. over a low heat. Remove the bay leaves.

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