Rabbit Recipe at MyDish

Rabbit

4 stars based on 3 reviews Rate this Recipe

Method

  • 1. Fry the rabbit pieces with the bacon in a casserole dish, then remove from the pan and set aside.

  • 2. Add the shallots and potatoes to the casserole dish and cook gently for a few minutes, then sprinkle over the flour and blend in. Pour in the wine, scraping up any crispy bits on the bottom of the casserole, using a spatula, then stir in the stock. Return the rabbit and bacon to the casserole.

  • 3. Add the carrots,bouqet parsley and salt and pepper to season, then cover and cook gently for 30 minutes.

  • 4. Add the mushrooms, cover and cook until the rabbit is tender. Remove the parsley before serving.

    • Comments Add your comment

    • This looks really nice, I can't cook rabbit without it going tough so I'm going to whack this in the slow cooker or at least the pressure cooker (lucky girl with a penchant for gadgets lol). Thanks for the recipe xXx

      by NikkiLovegrove on Fri Nov 6 2009   reply to this comment

    Ingredients

    • 3 tbsp. Olive oil
    • 1 Rabbit. about 1.5 kg.cut into pieces
    • 4 Smoked bacon rashers. chopped
    • 200g Shallots. peeled
    • 1 tbsp. Plain flour
    • 350 ml White wine
    • 120 ml Vegetable stock
    • 2 Carrots. peeled and sliced
    • 1 Bouquet parsley
    • 400g Chestnut mushrooms. quartered
    • to taste Salt and freshly ground black pepper

    By Views 1217  Added Thu Nov 5 2009


    Great heart-warming casserole with lovely taste of the forest

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