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Rabbit casserole #2

Preparation time: 15 minutes.
Cooking time: 1 hour 10 minutes.
Oven temperature: 180°C, 350°F, gas 4.
Calories: 329 per portion

ingredients

serves 4
750 g (1 1/2 lb) rabbit joints
150 ml (1/4 pint) red wine
rind of 1 lemon
2 garlic cloves, crushed
bouquet garni
100 g (4 oz) lean cooked ham, cubed
225 g (8 oz) onions, sliced
225 g (8 oz) carrots, thinly sliced
150 g (5 oz) button mushrooms, halved
1 tablespoon cornflour
1/4 teaspoon cayenne
1 tablespoon redcurrant jelly

method

1. Put the rabbit, wine, water, lemon rind, garlic, herbs, ham, onion, carrot and salt in a flameproof casserole.
Bring to simmering point, cover and cook in the oven for 35 minutes.

2. Add the mushrooms and cook for 15 minutes, or until the rabbit and vegetables are tender. Using a slotted spoon, transfer meat and vegetables to a warmed serving dish; keep hot.

3. Mix the cornflour to a smooth paste with a little of the liquid in The casserole. Add to the remaining liquid and cook, stirring over moderate heat, until thickened.

4. Add the cayenne and redcurrant jelly and cook for 3-4 minutes, until syrupy. Pour over the meat and vegetables.

Traditionally, dumplings are served with this substantial casserole of the kind that farmers' wives used to make for their menfolk after a day's toil on the land. They would probably have used cider instead of wine.

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