Rabbit and Pork Casserole |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Rabbit can be dry some times so here it is cooked with belly pork and cyder to create a warming substantial casserole. Reheates well. Serve with mashed potatoes and a green vegetable. Ingredients:
2 tablespoons sunflower oil |
1 lb rabbit |
1 lb pork belly |
2 tablespoons flour |
2 large onions |
3 large carrots |
3 celery ribs |
1 (8 ounce) bottle cider |
1 chicken stock cube |
1 tablespoon sage |
1 tablespoon thyme |
salt and pepper |
water |
Directions:
1. Clean and slice the vegetables.
2. Heat the oil in a cast iron casserole or other suitable pot placed on the hob.
3. Cut the meat into bite sized pieces as you like.
4. Dust the meat with flour, shake of excess and brown the meat in batches in the hot oil. when each batch has been browned remove to a plate with a slotted spoon, continue until all the meat has been browned and removed from the pot.
5. To the pot add the sliced vegetables, the herbs (chopped) and the cider and stir. Then add the meat and add enough water so that the contents are almost covered.
6. Stir well, bring to a simmer, cover and transfer to the oven.
7. Cook in the oven for 2 and a half to three hours.
8. Check seasonings and serve with mashed potatoes and a green vegetable.
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