Rabbit Casserole

Ingredients

• Servings: 4
• 2 (2 pound) rabbits, dressed and deboned, bones reserved
• 1 tablespoon mirepoix base
• 1/2 cup all-purpose flour
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 2 carrots, diced
• 1/2 onion, chopped
• 1 leek, chopped
• 1 turnip, diced
• 2 medium potatoes - peeled and cubed
• 1/2 pound smoked bacon, cubed
• 1 tablespoon tomato puree
• 3 (1 ounce) squares bittersweet chocolate, chopped (optional)
• 2 tablespoons vegetable oil
• 3 slices white bread
• 1 tablespoon chopped fresh parsley

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• preheat the oven to 375 degrees f (190 degrees c). season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. roast for 30 minutes, or until browned and fragrant.
• remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. this will take up to 30 minutes depending on the size of your pan.
• mix the flour, salt, and pepper. coat rabbit pieces with the seasoned flour. heat 1 tablespoon of oil in the dish used to bake the rabbit bones. cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
• remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. add bacon, and if necessary, a little more oil. place the rabbit pieces over the vegetables. mix together your homemade rabbit stock and tomato puree; pour into the baking dish. cover tightly with aluminum foil or a lid. reduce the oven temperature to 350 degrees f (175 degrees c).
• bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. adjust the seasonings to taste. if you wish to use the chocolate, mix it in at this time.
• heat 2 tablespoons of oil in a large skillet over medium-high heat. trim the crusts from the bread slices, and slice in half diagonally or into cubes. fry bread in oil until lightly browned.
• serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.