Rabbit with Bacon and Turnips

• wild rabbit (legs and saddle pieces) 1 1/4 pounds (600g)
• all-purpose flour
• butter 3 tablespoons (40g)
• peanut oil
• pancetta, in one piece 7 ounces (200g)
• small shallots 6
• turnips 4 small to medium ones
• dry Marsala a scant 1/2 cup (100ml)
• chicken or vegetable stock 3 3/4 cups (900ml)
• a little parsley
• heavy cream 4 tablespoons

1. Season the rabbit and dust it lightly with a little flour.
2. Melt the butter in a little oil in a shallow pan over medium heat.
3. Lightly brown the rabbit on all sides, then remove from the pan.
4. While the rabbit is browning, cut the pancetta into thick strips or cubes, then peel and chop the shallots.
5. Once the rabbit is out, add the bacon and shallots to the pan and cook over fairly low heat until the shallots are soft but not colored.
6. Cut the turnips into thick wedges and add them to the pan, together with 2 tablespoons of flour.
7. Continue cooking briefly, then pour in the Marsala and stock.
8. Bring to a boil, stirring gently.
9. Return the rabbit legs to the pan, but retain the saddle for the moment.
10. Decrease the heat, cover with a lid, and let simmer for an hour and ten minutes, adding the saddle halfway through, until the meat is tender enough to slip from the bones with relative ease.
11. Coarsely chop the parsley and stir into the pan with the cream.
12. Check the seasoning and serve.

wild rabbit, flour, butter, peanut oil, pancetta, shallots, ones, marsala, chicken, parsley, heavy cream

Taken from www.epicurious.com/recipes/food/views/rabbit-with-bacon-and-turnips-381704 (may not work)