Rachel's Rabbit Dishes

Rachael's Own Recipe
Rachel's Rabbit Dishes >>

Ingredients (Serves 4)

500g Alternative Meats Diced Rabbit
1 tablespoon wine vinegar
25g seasoned flour
2 teaspoons brown sugar
75g Maynards Smoked Bacon
Pinch of salt
2 tablespoons oil
Freshly ground black pepper
2 onions, peeled and cut into wedges
2 carrots, peeled and sliced
½ pint of Pale Ale or to suit
2 slices bread, crusts removed
¼ pint of beef stock
2 eggs, beaten
1 tablespoon French Mustard
2 tablespoons milk
100g button mushrooms, trimmed and halved
Chopped parsley to garnish

Method

Heat the oil in a pan and fry the pieces of rabbit and bacon until well browned, then transfer to a casserole. Fry the onions in the same oil until lightly browned, the sprinkle with any remaining seasoned flour. Gradually add the ale and stock and bring to the boil. Stir in the mustard, vinegar, sugar, and salt and pepper. Add the carrots and pour over the rabbit.

Cover and cook in a preheated oven at 180 degrees C, Gas Mark 4 for about 1½ hours.

Cut the bread into squares or triangles, and dip it into the beaten egg. Increase the oven temperature by 20 degrees C or to Gas Mark 6. Remove the lid from the casserole, gently stir and taste for seasoning, then add the mushrooms. Lay the egg-soaked bread on top of the casserole and return the oven uncovered for about 30 minutes until crisp and lightly browned. Serve sprinkled with chopped parsley.