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Rich Rabbit Casserole

Trusted.Chef's picture
Ingredients
  Rabbit 1 , jointed
  Cider 1⁄2 Pint (300 Milliliter)
  Prunes 4 Ounce (100 Gram)
  Butter/Margarine 2 Ounce (50 Gram)
  Onions 8 Small, skinned
  Bacon (streaky) rashers 4 Ounce, rinded and diced (100 Gram)
  Flour 30 Milliliter (2 Level Tablespoon)
  Chicken stock/White stock 1⁄4 Pint (150 Milliliter)
  Bay leaf 1
  Cooking apple 1 Large
  Salt To Taste
  Pepper To Taste
Directions

Put the rabbit joints in a deep casserole and pour over the cider.
Leave to soak overnight.
Pour boiling water to cover the prunes and soak for at least 10 minutes.
Drain the cider from the rabbit and reserve.
Wipe the rabbit with absorbent kitchen paper.
Fry in the fat in the uncovered pressure cooker until it is well browned.
Remove the rabbit and fry the onions and bacon.
Take out the onions and bacon and sprinkle in the flour and cook until well browned; then remove it and keep it for use later.
Return the rabbit, onions and bacon to the cooker.
Pour in the stock, add the reserved cider, strained prunes, seasoning and bayleaf.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure quickly.
Peel, core and slice the apple and add it to the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for a further 5 minutes.
Reduce pressure quickly.
Put the rabbit, prunes, apples and onions in a hot dish and discard the bayleaf.
Stir the browned flour into the hot cooking liquid and return the cooker to the heat.
Bring to the boil uncovered, whisking until the gravy thickens.
Adjust the seasoning and pour the sauce over the other ingredients.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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