Wild Rabbit Casserole
2 Wild Rabbits cut into joints
1/2 tsp salt
4 tbsp. flour
200g streaky bacon diced
1 finely chopped onion
2 cloves of garlic finely chopped
250ml Red Wine
250ml Chicken Stock
2 carrots finely chopped
2 sticks celery
1 bay leaf
1/4 tsp rosemary
1/4 tsp thyme
2 tsp lemon juice
Salt & black pepper to season.
Brown bacon in a large deep frying pan. Drain and put on one side.
Season rabbit with salt & pepper and coat with flour, shaking off excess.
Brown the rabbit in the same pan as you browned the bacon in , remove from pan.
Fry the onions and garlic until golden brown, stir in wine and stock.
Heat till boiling then add bay leaf, rosemary, thyme.
Return the rabbit and bacon to pan .
Reduce the heat to low , and let simmer for 1 1/2 hrs or until rabbit is tender.
Alternatively place all prepared ingredients in a n oven proof dish and placed covered into a low oven 160 c .
Remove the bay leave, and place cooked rabbit onto a warm plate while thickening the gravy.
Stir lemon juice into gravy , mix 3 tbsp. water with 2 tbsp. of flour then stir into gravy on low heat to thicken , finally add pepper for seasoning.
Return rabbit to gravy , and serve on a bed of mashed potato. A real mouthwatering winter warmer.