Sunday, 28 November 2010

Another First... Rabbit Casserole

Fist of all, I must apologise for my absence of late. I've been working extraordinarily long hours - often on the go for 18 > 20 hours in the day. There are just so many pre-Christmas orders to get processed and on their way to customers that there has been little time for anything.

I've not even seen that much of Oliver ! He's at nursery every afternoon and has spent the odd morning with a little friend. Our time together has been limited - though on Sundays we have been having a family day and all spending some time together. However, I've mainly spent today at home (apart from being out feeding the animals) since Oliver is a bit poorly with a bad cold.

I've often meant to try eating rabbit. It's easy to obtain here as we are quite rural and most butchers have it fresh during the winter season. For one reason or another, I've just never got round to it. Eventually, earlier in the month, I bought a jointed rabbit and turned it into this....

The casserole smelt wonderful - and the sauce was tasty. However, I really was not keen on the flavour of the meat and doubt I'll ever buy rabbit again. It just really didn't appeal to me.

Saying that - I bet the same recipe would be wonderful swapping chicken for the rabbit.... So, I'd use the recipe again (minus the rabbit !)

The rabbit I had was 1kg in weight - so I halved the quantities below

Rabbit Stew

ALL credit to Kirsten. Her recipe is copied and pasted below

2kg (4lb) Rabbit, jointed
285ml (½ pint) Chicken Stock
140ml (¼ pint) White Wine
2 tbsp Seasoned Flour
55g (2oz) Butter
1 Garlic Clove
1 Bouquet Garni
2 tbsp Double Cream (I actually used 4....)
1 tbsp Parsley
2 tsp Cornflour
2 tsp Tomato Puree
Salt and Pepper

Coat the rabbit joints in seasoned flour and fry in butter in a flameproof casserole, browning on all sides.
Add the stock, wine and tomato puree, bring to the boil.
Add the bouquet garni, crushed garlic and season to taste.
Reduce the heat and cook gently for 1½ - 2 hours or until the rabbit is tender.

Transfer the rabbit to a serving dish, keep warm.

Transfer the sauce to a saucepan, removing the bouquet garni
Mix the cream and cornflour together, and stir into the sauce until thickened.
Pour sauce over rabbit and garnish with parsley.

Sarah-Jane Nash -, November 2010

1 comment:

  1. Had been missing you lately, am rabbit i have never had...but looks super yum :)


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