The Caterer

Rabbit Casserole to be served with Ruddles County

11 September 2006
Rabbit Casserole to be served with Ruddles County

225g rabbit diced
85g seasoned flour
2 carrots diced
3 sticks celery sliced
2 tbsp wholegrain mustard
2 tbsp olive oil
2 fresh thyme sprigs
60ml double cream
280ml vegetable stock
Zest of 1 orange
1 tbsp fresh chives chopped

Heat the oil in a large pan

Dip the rabbit in the seasoned flour

Add the rabbit to the hot oil and sauté until browned

Add the thyme sprigs, mustard, celery and carrots

Pour in the cream, stock and stir

Add the orange zest

Simmer casserole for 25 minutes

Remove casserole from hob and pour into a large dish

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