Gredouce
The Normans, who reintroduced rabbits to Britain after their conquest, regarded them as a delicacy and they were only eaten by the wealthy in recipes such as this one. However, once rabbits had naturalised and their population had exploded, they became a common source of protein for most rural households. And, as pests to vegetable growers, killing them for the pot was actively encouraged. They continued to be a popular meat until the 1950s when Myxomatosis proved fatal to the rabbit populations throughout Europe. They have been making a slow come back into the British diet in the past 20 years or so and most good butchers, and some supermarkets, stock them. This dish, like so many in the Middle Ages, combines meat with dried fruit and spices.
Equipment
Weighing scales
Measuring jug
Large frying pan
Shallow bowl
Cast iron casserole
2 bowls
Slotted spoon
Preparation method
Melt a little lard in the frying pan.
Add the meat and fry until browned then, using a slotted spoon, remove to the shallow bowl and set aside. You will need to do this in batches to avoid overcrowding the pan.
Add the currants to the pan and fry, stirring frequently, until just plump then place in a bowl and set aside.
Place the oil in the casserole, add the onions and sauté until translucent and beginning to caramelise.
Add the sugar and spices, stir in and continue to cook for a few minutes.
Add the meat and currants, cover with the wine and bring to the boil. Reduce the heat and simmer moderately for 40 minutes or until the meat is tender.
Using a slotted spoon transfer the rabbit joints to a board and separate the meat from the bones.
Return the meat to the casserole and stir in.
Add the breadcrumbs and continue to cook for a further 15 minutes.
Serve immediately.
Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoots as they can cause indigestion.
For tips on making stews see my guide for making soups and stews. 
