Brown Casserole of Rabbit Recipe

Origin: Britain Period: Traditional

Ingredients:

1 whole, prepared, rabbit, jointed
50g seasoned flour
60g fat or dripping
1 onion or leek, sliced
300ml meat stock
2 carrots, peeled and diced
1 celery stick, chopped
1 bouquet garni
1 tbsp tomato ketchup
pinch of freshly-grated nutmeg
salt and freshly-ground black pepper
fried croûtons, to garnish

Brown Casserole of Rabbit Preparation:

Method:

Dry the rabbit pieces then soak for 2 hours in cold, salted, water. Drain and dry the pieces then toss in the seasoned four before frying in the dripping. Remove from the pan with a slotted spoon and set aside.

Add the onion or leek to the pan and fry gently for a few minutes before scattering the remaining flour over the pan and stirring to combine. Continue cooking, stirring constantly, for about 2 minutes, or until the flour is lightly browned then add the meat stock and whisk to combine.

Place the rabbit and vegetables in the base of a casserole dish then pour the thickened stock over the top. Add the bouquet garni then stir in the ketchup and nutmeg. Cover the casserole dish tightly then transfer to an oven pre-heated to 170°C and cook for about 2 hours.

At the end of this time, remove the bouquet garni, adjust the seasonings to taste then garnish with fried croûtons and serve with creamy mashed potatoes.

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