Rabbit

Great heart-warming casserole with lovely taste of the forest

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.

Hints 'n' Tips

Comments

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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
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Accompaniment

Nederburg Winemasters Reserve Sauvignon Blanc 2009

The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries. What a great wine this is! Full of fruit flavours