Rabbit casserole and other things
Oh dear. So, having taken some considerable time out I have fallen at the blogger's very first hurdle. And I have so much to say!
Life is to blame, but so is a lack of self-discipline and the realisation that a self-imposed deadline has no penalty attached. I must, and will, do better.
I returned from France at the weekend with a rather large rabbit in my cooler box, and the casserole is now simmering away downstairs. The smells wafting up are tantalising indeed and I'm going to serve it with mashed Maris Piper potatoes and something green from the veggie drawer.
Farmed rabbit, widely available, is economical, tasty and healthy, and a great alternative to chicken. Wild rabbit has a more gamey flavour, and is more of an acquired taste. I bought this one in the supermarket in Calais and it's huge - definitely enough for two meals and I'm going to use the other half for a terrine with wild mushrooms and fresh herbs.
Heat a heavy-bottomed casserole dish and add the oil. Dip the rabbit pieces in the seasoned flour and brown in the pan, turning until they have an even colour. Remove the rabbit and brown the onion, adding a little more oil if necessary.
Add the diced bacon and brown, then return the rabbit to the pan, add the beans and garlic, and pour over the white wine. Allow to bubble for a minute or two, to burn off the alcohol, and add the stock powder and water to just cover.
Take a piece of greaseproof paper or baking parchment and cut a circle large enough to cover the surface of the pan. Scrunch it up, run it under the cold tap to dampen, then lay that on top of the casserole. This is known as a 'cartouche' and prevents a skin forming on the liquid and keeps the meat succulent and juicy.
Turn the heat down to minimum (move it to a smaller burner or your least-powerful hot plate, and allow to simmer for 90 minutes.
Twenty or so minutes before you're ready to serve, peel the potatoes and cut into chunks, boil in salted water until tender, and mash with a little butter, milk and seasoning.
Variation: instead of mashed potatoes, add a cup of rinsed Basmati rice to the pan 15 minutes before serving, and it will soak up the juices and give you a hearty, gumbo-style dish.
Life is to blame, but so is a lack of self-discipline and the realisation that a self-imposed deadline has no penalty attached. I must, and will, do better.
I returned from France at the weekend with a rather large rabbit in my cooler box, and the casserole is now simmering away downstairs. The smells wafting up are tantalising indeed and I'm going to serve it with mashed Maris Piper potatoes and something green from the veggie drawer.
Farmed rabbit, widely available, is economical, tasty and healthy, and a great alternative to chicken. Wild rabbit has a more gamey flavour, and is more of an acquired taste. I bought this one in the supermarket in Calais and it's huge - definitely enough for two meals and I'm going to use the other half for a terrine with wild mushrooms and fresh herbs.
Slow-cooked rabbit with bacon and flageolet
Feeds 2
Takes 10 minutes prep, 90 minutes cooking time
500g skinned rabbit, wild or farmed, cut into portions
3tbsp plain flour generously seasoned with salt and pepper, in a shallow dish
1 large onion, slice
1-2 cloves garlic, peeled and sliced
1tbsp vegetable oil
4 rashers smoked bacon, diced
1 x 400g tin flageolet beans, drained and rinsed
200ml dry white wine (nothing special, I used a Touraine sauvignon blanc)
1tsp vegetable bouillon powder
Water to cover
Takes 10 minutes prep, 90 minutes cooking time
500g skinned rabbit, wild or farmed, cut into portions
3tbsp plain flour generously seasoned with salt and pepper, in a shallow dish
1 large onion, slice
1-2 cloves garlic, peeled and sliced
1tbsp vegetable oil
4 rashers smoked bacon, diced
1 x 400g tin flageolet beans, drained and rinsed
200ml dry white wine (nothing special, I used a Touraine sauvignon blanc)
1tsp vegetable bouillon powder
Water to cover
Heat a heavy-bottomed casserole dish and add the oil. Dip the rabbit pieces in the seasoned flour and brown in the pan, turning until they have an even colour. Remove the rabbit and brown the onion, adding a little more oil if necessary.
Add the diced bacon and brown, then return the rabbit to the pan, add the beans and garlic, and pour over the white wine. Allow to bubble for a minute or two, to burn off the alcohol, and add the stock powder and water to just cover.
Take a piece of greaseproof paper or baking parchment and cut a circle large enough to cover the surface of the pan. Scrunch it up, run it under the cold tap to dampen, then lay that on top of the casserole. This is known as a 'cartouche' and prevents a skin forming on the liquid and keeps the meat succulent and juicy.Turn the heat down to minimum (move it to a smaller burner or your least-powerful hot plate, and allow to simmer for 90 minutes.
Twenty or so minutes before you're ready to serve, peel the potatoes and cut into chunks, boil in salted water until tender, and mash with a little butter, milk and seasoning.
Variation: instead of mashed potatoes, add a cup of rinsed Basmati rice to the pan 15 minutes before serving, and it will soak up the juices and give you a hearty, gumbo-style dish.
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