What's good in

November

Best of British
Apples

Broccoli

Brussels sprouts

Cabbage

Celeriac

Celery

Chard

Chestnuts

Chicory

Jerusalem artichokes

Kale

Leeks

Mushrooms

Parsnips

Pears

Potatoes

Pumpkins

Quinces

Red cabbage

Shallots

Spinach

Squashes

Swede

Turnips

Walnuts


From abroad
Clementines

Cranberries

Dates

Grapefruit

Pomegranates


Embracing British food
Rabbit Casserole

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Ingredients

4-5 portions
2 wild rabbits, jointed
500g bacon, lardons
Dash of Dorset cider brandy
0.5 ltr white wine
1.5 ltr game stock
2 lrg onions, sliced
3 lrg carrots, cut into chunks
3 sticks of celery, sliced
A handful of Seasoned flour
A pinch of coriander, mace and white peppercorns


Serves: 4

This is really simple to make and warming on a cold winters day, it has a thin but incredibly flavoursome sauce, and goes well with celeriac mash or an egg pasta.

Instructions

Method

Pre-heat the oven to around gas 1-2 / 120c

First brown the bacon lardons in a frying pan over a high heat, when golden transfer to a casserole dish retaining the fat in the frying pan for the rabbit. Toss the rabbit joints in the seasoned flour shake off the excess and then brown in the same pan.

Add the sliced onions, veg and boquet garni to the casserole pot and sweat over a medium heat, when the rabbit is nicely browned all over add it to the casserole pot with the spices. While the frying pan is still hot add a slug of cider vinager and deglaze the nice gooey residues stuck to the bottom then add to the pot. Finally add the stock and white wine adding just enough to cover the meat.

Now gently bring the casserole up to a nice slow simmer its really important that you don’t let it boil otherwise you will shock the lean meat making it dry and tough. Put the lid on and put into the oven for about an hour till the meats really juicy and tender.



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