Thursday, June 12, 2008

Rabbit Casserole

Rabbit Casserole
serves 4

25g/1oz butter
900g/2lb rabbit pieces
200g/7oz tomatoes
1 tablespoon cornflour
100g/4oz carrot, coarsely grated
1 tablespoon finely grated orange zest
1 teaspoon dried oregano
50ml/2fl oz brandy
25ml/1fl oz white wine vinegar
375ml/13fl oz warm water
2 bay leaves

• Preheat the oven to 180°C/350°F/Gas mark 4.
• Melt the butter in a large frying pan and brown the rabbit pieces well,turning frequently, then transfer the pieces to a large casserole dish.
• Put the tomatoes in a bowl of boiling water; leave for 2 minutes. Peel off the skins and chop the flesh into small cubes. Add to the casserole dish.
• Combine the cornflour, carrot, orange zest and oregano in a small bowl.Pour in the brandy, vinegar and warm water, and stir well. Pour over the contents of the casserole dish and add the bay leaves.
• Cover and bake for 11/2 hours or until the rabbit is tender. Serve hot.

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