Ingredients

Method

Dust the rabbit with flour, salt and pepper. Heat the butter in a flameproof casserole, add the rabbit and fry on all sides until evenly browned. Cover and cook over a moderate heat for 5 minutes.

Add the stock and bring to the boil. Cover and reduce the heat to a simmer. After 20 minutes , add the spinach, stir well and continue cooking for a further 10 minutes, until the rabbit is tender.

Whilst the rabbit cooks. peel the turnips leaving a tuft of green top on each. Place in a frying pan with enough water to just cover. Add the butter, sugar, salt and pepper and bring to the boil. Cook uncovered for 16-18 minutes, until the water has evaporated. Shake the pan occasionally to turn the turnips in the syrupy mixture.

Using a slotted spoon, remove the rabbit and the spinach from the pan and keep warm. Boil the cooking liquid until only 2 tablespoons remain. Add the Pernod and beat in the butter, one piece at a time. Pour the sauce over the rabbit and serve with the turnips.