Rabbit Hot Pot
|Flour||1 1⁄2 Ounce (40 Gram)|
|Black pepper||To Taste|
|Rabbit||4 Pound, cut into serving pieces (2 Kilogram)|
|Onions||2 Large, thinly sliced|
|Carrots||3 , scraped and sliced|
|Parsley||2 Tablespoon, freshly chopped|
|Thyme||1 Teaspoon, freshly chopped|
|Potatoes||1 Pound, thickly sliced (500 Gram)|
|Chicken stock||16 Fluid Ounce (500 Milliliter)|
Mix the flour with salt and pepper and use to coat the rabbit pieces.
Place half the sliced onion in a casserole.
Cover with half the carrots, then with all the rabbit pieces.
Sprinkle with the parsley and thyme and cover with the remaining onion and carrot slices.
Arrange the potatoes on top, slightly overlapping, to cover completely.
Pour in the stock.
Cover the casserole and bake in a warm oven (170°C/325°F or Gas Mark 3) for 2 hours or until the rabbit is tender.
Increase the temperature to moderate (180°C/350°F or Gas Mark 4).
Uncover the casserole and bake for a further 30 minutes or until the potatoes are lightly browned.
Serve hot, from the casserole.