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Serves 4
1 whole Border Range Rabbit, cut into pieces OR 2 pairs of hindquarters
25g plain flour
25g butter
1 tblsp of oil
2 onions, peeled & chopped
4 carrots, sliced into rounds
425ml Dry Cider
Salt & pepper
Pinch of nutmeg
1 bay leaf
225g frozen peas
4 tblsp single cream
- Toss the clean dry pieces of rabbit in flour.
- Heat the butter and oil in a flameproof casserole and fry the pieces lightly to a pale golden colour.
- Remove browned rabbit to a plate and then add the carrots and onions to the casserole. Stir them around and then cover and allow them to sweat for 5 minutes.
- Stir in the remaining flour and coat the vegetables.
- Return the rabbit pieces and pour over the cider. Bring to the boil and then turn down the heat very low.
- Add the salt, pepper, nutmeg and bay leaf.
- Cover the casserole and let it simmer gently for around 1 hour.
- Add the peas and let them to cook in the rabbit gravy for 5 minutes.
- Stir in the cream and remove the bay leaf.
Suggest you serve with boiled potatoes and a rocket salad.
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