Rabbit Casserole to be served with Ruddles County
11 September 2006
Ingredients
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
Recipe
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
