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Pat-A-Cake |
This recipe comes from Jane’s new book, The Ministry of Food. If you don't fancy rabbit meat or find it hard to get, the recipe works very well with chicken.
Chicken-y Rabbit casserole
1 large rabbit or 2 small, jointed into 6 pieces by the butcher
1 tablespoon flour
Salt and pepper
50g butter
1 large onion, peeled and sliced
2 celery sticks, cut into 2cm slices
2 medium carrots, cut into 2cm slices
2 large garlic cloves, crushed
1 bunch of fresh thyme
1 bay leaf
300ml white wine
1 litre chicken stock, hot
300ml double cream
100g mushrooms, sliced thinly
Season the flour with salt and pepper, put it on a plate and lightly coat the rabbit pieces.
In a heavy-based pan melt half the butter and, in batches, turn the rabbit pieces until lightly browned all over. Transfer to a casserole and keep warm.
In the pan soften the onion, adding more butter if needed.
Add the wine, bring to the boil and continue boiling briskly until the volume of liquid has reduced by half.
Tuck the celery, carrots, garlic, thyme and bay leaf around the rabbit pieces in the casserole, making everything fit snugly. Pour the wine and onion over.
Add enough hot stock to just cover the rabbit pieces.
Bring the mixture to the boil and simmer very, very gently, uncovered, for 1 to 1 ¼ hour, until the rabbit meat is tender and the sauce has thickened.
You could cook it in a very low oven (120°c/Gas Mark ½), in which case, put a lid on the pot.
When cooked transfer the rabbit pieces to a warmed dish, cover and set aside to keep warm. Remove the vegetables to a separate bowl.
Bring the liquid in the casserole to the boil and boil hard until the sauce has reduced and thickened.
Lower the heat until the sauce is just simmering and stir in the cream.
Continue to simmer for about 10 minutes until the cream sauce has thickened slightly.
Taste, adjust seasoning, then strain the sauce over the rabbit pieces. Simmer for 8-10 minutes, or until the rabbit has warmed through.
Meanwhile, melt the remaining butter in a small pan, add the chopped mushrooms cook until soft. Add them to the rabbit and cream sauce and serve.
Serves 6
Note: For a more elegant dish, take the rabbit meat off the bones after it is cooked and before you make the sauce.
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