rabbit casserole
 
"rabbit and smoked bacon casserole, flavored with chocolate, 
vegetables, and potatoes, then garnished with croutons and fresh 
parsley. the chocolate is optional, but adds a sophisticated twist to 
the flavors." 
 
yield: 4 servings. 
 
2   2 pound) rabbits, dressed and deboned, bones reserved
1 Tbsp  mirepoix base
1/2 cup  all-purpose flour
  salt and freshly ground black pepper to taste
1 Tbsp  vegetable oil
2   carrots, diced
1/2   onion, chopped
1   leek, chopped
1   turnip, diced
2 medium  potatoes - peeled and cubed
1/2 lb.  smoked bacon, cubed
1 Tbsp  tomato puree
3   1 ounce) squares bittersweet chocolate, chopped (optional)
2 Tbsp  vegetable oil
3 slice  white bread
1 Tbsp  chopped fresh parsley
 
 
preheat the oven to 375 degrees f (190 degrees c). season rabbit bones 
with mirepoix base, and place in a 9x13 inch baking dish or similar. 
roast for 30 minutes, or until browned and fragrant. 
remove rabbit bones to a saucepan, and add enough water to cover by 
about 1 inch. bring to a boil, then cook over medium-high heat until 
the liquid is reduced by half to provide a stock for the recipe. this 
will take up to 30 minutes depending on the size of your pan. 
 
mix the flour, salt, and pepper. coat rabbit pieces with the seasoned 
flour. heat 1 tablespoon of oil in the dish used to bake the rabbit 
bones. cook rabbit pieces over medium-high heat, or in the oven, just 
until evenly browned on the outside. 
remove rabbit pieces, and add the carrots, onion, leek, turnip and 
potatoes. add bacon, and if necessary, a little more oil. place the 
rabbit pieces over the vegetables. mix together your homemade rabbit 
stock and tomato puree; pour into the baking dish. cover tightly with 
aluminum foil or a lid. reduce the oven temperature to 350 degrees f 
(175 degrees c). 
 
bake the rabbit casserole for about 1 hour, or until rabbit is cooked 
through. adjust the seasonings to taste. if you wish to use the 
chocolate, mix it in at this time. 
heat 2 tablespoons of oil in a large skillet over medium-high heat. 
trim the crusts from the bread slices, and slice in half diagonally or 
into cubes. fry bread in oil until lightly browned. 
 
serve casserole in the pan, topped with fried bread (or croutons) and 
sprinkled with chopped parsley. 
 
source: http://maindish.allrecipes.com/az/68355.asp 
 
 
 
 
 
 
(ID: 74850) Mirror: rec.food.recipes: Tue, Feb 15, 2005


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