Any kind of game can be used for this casserole, though rabbit is probably the most economical, and foreign imported rabbit is available all year round. Serve with creamed or Jacket baked potatoes and butter.
Cooking oil for frying
1 onion, peeled and finely chopped
100 g (4 oz) unsmoked streaky bacon, rinds removed and diced
Approx. 1 kg (2 lb) rabbit, jointed
Flour for coating
Salt and freshly ground black pepper
1 tbsp tomato puree
400 ml (3/4 pint) dry cider
1 bouquet garni or 1 tsp spoon dried mixed herbs
3 medium-sized carrots, peeled and thinly sliced
1. Heat 2 to 3 spoons of oil in a flameproof casserole dish. Add the onion and bacon, and fry until golden-brown.
Coat the rabbit in flour seasoned with plenty of salt and pepper and add to the casserole. Brown on all sides.
2. Stir in the tomato puree and cider and bring slowly to the boil, stirring constantly.
3. Add the bouquet garni or mixed herbs and the carrots. Cover the casserole and cook in a moderate oven
(180°C/350°F or Gas Mark 4) for 1 to 1 1/2 hours or until the rabbit is tender when pierced with a skewer.
4. Discard the bouquet garni (if used), adjust seasoning and serve straight from the casserole dish.
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