Slow Cooked Rabbit Casserole Recipe
Chef Steven Ellis of The Oxford Blue fine dining Pub & Restaurant in Windsor shares his delicious Slow Cooked Rabbit Casserole recipe.
2 Hours
Easy
Ingredients
- 1 x Wild Rabbit (prepared)
- 200g Smoked pork belly diced large
- 2 Large onions peeled/sliced
- 2 Sprigs thyme, fresh
- 4 cloves of garlic
- 1 Large glass of white wine
- 1l Chicken stock
- 50g Plain flour
- 300ml Double cream
- 2 tsp pommery mustard
- 4 tbs Vegetable oil
- A pinch of salt and pepper
Method
The Day Before
- Place rabbits in deep oven dish, cover with sliced onions, garlic, thyme and pork belly.
- Pour wine over the top; leave to marinade for 1 day
The Day of Cooking
- Remove garlic, onions, thyme and pork belly and set to one side. Drain the wine into a jug
- Heat a large casserole pan and add some oil
- Season and flour the rabbit and seal well in pan leaving it to cook evenly until golden brown
- Add the onions, garlic and thyme (let them colour slightly)
- Reduce the wine marinade 1 part marinade to 3 parts water
- Add stock to the pan and bring to a simmer
- Cook on a medium heat gently for two hours until meat is tender
- Remove meat; pass sauce through a fine chinois
- Bring the marinade back to the boil
- Add cream and boil. Finish with mustard.
- Season to taste and pour the new marinade over the rabbit
Serving Suggestion
- Serve with two big spoonfuls of creamy mash potato
