Poultry and Game Recipes - Rabbit Casserole Recipe

  
 

Poultry and Game Recipes - Rabbit Casserole Recipe

Ingredients

Serve 4

  • 250 g/8 oz fennel bulbs, quartered

  • 3 garlic cloves

  • 1.25 kg/2 1/2 lb oven-ready rabbit, with liver

  • 125 g/4 oz bacon or raw ham

  • 7 tablespoons olive oil

  • 125 g/4 oz fresh breadcrumbs, soaked in a little milk and

  • squeezed dry

  • salt and pepper

  • fennel slivers, to garnish

Method:

  1. Cook the fennel and 2 cloves of garlic in a large pan of boiling salted water for 15 minutes. Drain thoroughly, reserving the cooking liquid, but discarding the garlic.

  2. Chop the fennel finely and set aside. Mince the liver together with the bacon or raw ham and the remaining garlic.

  3. Heat 2 tablespoons of oil in a flameproof casserole. Add the fennel and liver mixture and cook over a low heat for 10 minutes, then mix with the breadcrumbs and salt and pepper to taste.

  4. Stuff the rabbit with this mixture, then sew up the opening with trussing thread or string. Place the rabbit in a roasting tin and sprinkle with the remaining oil and season with salt and pepper to taste.

  5. Cover with foil and roast in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 1/2 hours, or until the rabbit is tender,  basting occasionally with the fennel cooking liquid.

  6. Transfer the rabbit to a serving platter garnished with chopped fennel. Serve hot.