Creamy Rabbit Potjie

Potjie No: 1 and 3
Serves: 6
Cooking Time: 3 hours

Ingredients
1 x 1.5 kg rabbit
250 g smoked bacon
2 onions, chopped
1 stalk celery, chopped
1 small carrot, chopped
500 g brown mushrooms, sliced
30 ml cake flour
250 ml chicken or venison stock
250 ml dry white wine
3 small sprigs fresh thyme or 5 ml dried
3 bay leaves
5 ml salt
Freshly ground black pepper to taste
2 slices white bread
15 ml prepared mustard
30 ml brandy or whisky (optional)
125 ml sour cream

Method
Cut rabbit into portions and dice bacon.
Fry bacon in potjie until crisp.
Remove and set aside.
Add a little extra butter or cooking oil to fat in potjie if necessary.
Add onion, celery, carrot and mushrooms and sauté until onion is transparent.
Remove vegetables and set aside.
Brown meat in leftover fat and then sprinkle with flour.
Heat stock, wine, herbs and seasoning in smaller potjie, then pour over meat.
Arrange bacon and vegetables in layers on top of meat.
Cover with lid and simmer slowly over a very small fire for 1.5 – 2 hours or until meat is tender.
Spread bread with mustard and cut slices in half.
Place mustard-side down on top of meat.
Replace lid and simmer for another 30 minutes or until meat is completely tender.
Using a small container, heat brandy or whisky very carefully over fire.
Set alight and pour flaming brandy over meat.
Pour cream over meat and allow to simmer for a further 2 minutes.
Remove thyme sprigs and bay leaves and serve.