|
|
Rabbit & Cider Casserole A lot of people shy away from eating rabbit, despite having never tasted it! They probably remember having a pet bunny in the garden as a child.
Rabbit that has been farmed and raised for meat is actually healthier than chicken and turkey as it has far less fat and lower cholesterol.
It is a tasy white meat and definitely should be tried at least once in a lifetime before being frowned upon.
Also, for us, raising rabbits is cost effective and healthy!
Ingredients (serves 5)
- 1 whole rabbit jointed (ask your local butcher to do this for you)
- 25g/1oz plain flour
- 1 large onion, thinly sliced
- 50g/2oz bacon - streaky is best, diced
- 1 tsp chopped parsley
- ½ tsp thyme
- ½ tsp rosemary
- 150ml/¼ pint cider
- 150ml/¼ chicken or vegetable stock
- 2 large cookng apples, peeled, cored & sliced
Set oven to 180 degrees (gas mark 6)
Season flour and coat rabbit
Put seasoned rabbit in a large casserole dish together with a finely chopped onion, chopped bacon pieces, herbs, sliced apple, cider and stock.
Ensure rabbit is covered with liquid, put a lid on the casserole dish and cook in a hot oven for 1¼ - 1½ hours
Remove from oven and stir occassionally whilst cooking and adjust seasoning as required
Serve with creamy mashed potatoes.
Quick to prepare, this casserole may also be cooked in a slow cooker (we live out of ours), which can then be ready for your evening meal after work. Read All Recipes |
