THE OXFORD BLUE

Game Season is here! And as a Way to celebrate Chef Steven Ellis is sharing his delicious Rabbit Casserole recipe.

This month we’ve been celebrating the start of the shooting season. The Glorious Twelfth is a day celebrated by chefs, game keepers and hunters alike so this recipe for rabbit casserole should give you a taste of what’s to come.

INGREDIENTS

  • 1 x Wild Rabbit (prepared)
  • 200g Smoked pork belly diced large
  • 2 Large onions peeled/sliced
  • 2 Sprigs thyme, fresh
  • 4 cloves of garlic
  • 1 Large glass of white wine
  • 1L Chicken stock
  • 50g Plain flour
  • 300ml Double cream
  • 2 Tsp pommery mustard
  • 4 Tbs Vegetable oil
  • A pinch of salt and pepper

METHOD

The Day Before

  1. Place rabbits in deep oven dish, cover with sliced onions, garlic, thyme and pork belly.
  2. Pour wine over the top; leave to marinade for 1 day

The Day of Cooking

  1. Remove garlic, onions, thyme and pork belly and set to one side. Drain the wine into a jug
  2. Heat a large casserole pan and add some oil.
  3. Season and flour the rabbit and seal well in pan leaving it to cook evenly until golden brown
  4. Add the onions, garlic and thyme (let them colour slightly)
  5. Reduce the wine marinade 1 part marinade to 3 parts water
  6. Add stock to the pan and bring to a simmer. Cook on a medium heat gently for two hours until meat is tender
  7. Remove meat; pass sauce through a fine chinois
  8. Bring the marinade back to the boil
  9. Add cream and boil. Finish with mustard.
  10. Season to taste and pour the new marinade over the rabbit

Serving Suggestion
Serve with two big spoonfuls of creamy mash potato