Rabbit Casserole Recipe
- 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
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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).
step 5: 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.
step 6: 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.
step 7: Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.