Rabbit Casserole (for two)

1/4 - Fresh Rabbit,
Enough English mustard, made with milk or water, to liberally coat the rabbit. Dijon mustard can be used as an alternative.
1 - Onion.
2 - Carrots.
2 - thick slices of bacon, cut into bite size pieces or 6 slices Chirorizo sausage.
2 - Prunes per person.
1 - Wine glass Port or red wine.
1 - Chicken Stock cube.
2 - Bay Leaves.
1/4 teaspoon - Mixed Herbs (optional)
Olive Oil

Generously coat the rabbit with the mustard and leave in fridge overnight to infuse. In the morning sauté the onion and carrots in a large frying pan with a small amount of olive oil, when beginning to soften add rabbit and brown. When the rabbit is brown all over transfer to slow-cooker add all other ingredients. Cover with boiling stock and slow cook for at least four hours until meat is tender. Serve with crusty bread to mop up the gravy.

rabbit casserole

Last updated Sunday 21st June 2015                                                                                © S W Ghost 2015