gamekeeper's rabbit casserole
 
4 large  rabbit joints
1   onion
1 Tbsp  (15 ml) oil
  half oz (12 gm) butter
2 oz.  (50 gm) tomato puree
2 stick  celery
1 Tbsp  (13 ml) capers
1 Tbsp  (15 ml) sugar
  quarter pint (150 ml) red wine
  half pint (300 ml) stock
  thyme, salt, pepper
  half ounce (12 gm) cornflour
 
wash and dry the rabbit pieces and place in a 4 and quarter pint 
casserole dish. fry the onion in the oil together with butter until 
brown and add to the casserole together with the tomato puree, chopped 
celery, capers, sugar, red wine, stock and seasoning. stir the 
ingredients well, cover and cook for 1 and half hours at gas mark 4, 
350f (180c) until the rabbit is tender. blend the cornflour in a little 
water and stir into the casserole mixture. return to the oven for 15 
minutes. 
 
source: http://www.bobjude.co.uk/bobjude/recipes/gamekeepers.html 
 
 
 
 
 
 
(ID: 74851) Mirror: rec.food.recipes: Tue, Feb 15, 2005


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