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Rabbit Casserole

ingredients

serves 4
4 rabbit portions
300 ml (1/2 pint) dry red wine
3 tablespoons vinegar
4 tablespoons oil
salt and pepper
1 bay leaf
25 g (1 oz) plain flour
8 - 12 button onions
1 red pepper, deseeded and sliced into rings
100 g (4 oz) baby carrots
300 ml (1/2 pint) water
1 teaspoon wholegrain mustard
1 tablespoon redcurrant jelly
parsley sprigs to garnish

method

1. Place the rabbit joints in a bowl. Mix together the wine, vinegar, 1 tablespoon of the oil, salt and pepper.

2. Pour over the rabbit and add the bay leaf. Marinate the rabbit for 2-3 hours, turning occasionally.

3. Remove the rabbit joints from the marinade, drain on absorbent kitchen paper and coat with the flour.

4. Heat the remaining oil in a frying pan, fry the rabbit joints until just golden and transfer to a casserole.

5. Cook the onions in the oil until golden and add to the casserole. Fry the pepper in rings in the pan for a few minutes and add to the casserole with the remaining ingredients, seasoning to taste.

6. Pour in the marinade and mix all the ingredients together well. Cover with a lid and cook in a moderate oven for 2 1/2 hours until the rabbit is tender.

7. Garnish with parsley sprigs.


Cook's Tip
To deseed a pepper, cut off the top with a sharp knife, then use the point of the knife to cut through the pith round the inside. Remove core and seeds which should come out as a whole.

What did you think?

158 people have helped to review this recipe. Thankyou!

Caserole
posted by rob @ 07:03AM, 9/17/10
Very usefull
Rabit casserole
posted by Tony B @ 11:55AM, 12/15/10
Useful, but what does "moderate oven" mean? Temperature, please.
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