Casserole of Wild Rabbit with Cream and Tarragon - Serves 6
By Sheila G
Wild rabbits can sometimes do with tenderising so, when you’ve jointed them, dissolve a couple of tablespoons of salt in hot water from the kettle then add enough cold water to cover the meat. Leave the rabbits to soak for a few hours. When you are ready to cook them pat them dry with a cloth – paper towel sticks.
Ingredients
2 wild rabbits
Salt, freshly ground black pepper
2oz (50g) butter
1 tablespoon butter
1 onion, finely chopped
2 garlic cloves, crushed
1 leek, finely chopped
3½ pints (2 litres) chicken stock
Glass of white wine, vermouth or cider
1 bunch tarragon, leaves picked off and finely chopped, and the stalks tied together with string
1 small carton of double cream, or low fat crème fraîche
Method
Pre-heat the oven to 190°C/375°/gas 5.
Joint the rabbits – cut off the legs then cut the body in two just under the ribs. I prefer to remove the skinny bits with the ribs, and the front legs as there’s not much meat on them and use them to make stock. I give them to the dogs as a treat.
Heat the oil and butter in a frying pan big enough to take the meat comfortably, or fry it in 2 batches. Season the meat, brown it in the hot fat. Remove and place in an oven proof casserole with a lid.
In the remains of the fat in the frying pan sauté the onions, garlic and leek gently until soft, then add to the casserole.
Deglaze the pan with the booze, scraping up all the good bits stuck to the bottom of the pan and let it sizzle for a few minutes.
Add this to the casserole with the stock, and the tarragon stalks and bring to the boil.
Cook in the oven for 2 hours. Make sure the casserole lid is tight fitting or cover with foil to seal it.
Remove the casserole from the oven, throw in the chopped tarragon leaves, add the cream or crème fraîche and stir through to heat on top of the stove. Taste and adjust the seasoning.
Serve with rice or mashed potatoes and 3 of your days’ 5 vegetables, preferably steamed.
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