Recipe Categories
 Meat 
Back To Rabbit

James's Rabbit Casserole

2 x Wild rabbits
1 cup Flour
12 sm Onions slivered
1/2 lb Diced bacon or peameal
2 tbl Butter
2 tbl Flour
1/2 cup Beef stock
1/4 cup Red currant jam or jelly
MARINADE
4 x Onions sliced in slivers
4 sprg Parsley
2 x Garlic cloves crushed
1 x Bay leaf
1 sprg Fresh rosemary
1 sprg Fresh thyme
1/2 cup Wine vinegar
1 bot Red wine
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Clean, disjoint rabbits. Marinate rabbits at room temperature for 24 hours.
Drain, pat dry and flour rabbit pieces. Place in skillet with butter onions and bacon. Saute until onions are golden, stirring in 2 tablespoons of flour.
Transfer to a large casserole dish and add beef stock. Cover and bake at 325 to 350 degrees for 1 1/2 hours. Add currant jam or jelly before serving. Serve with egg noodles or mashed potatoes.
This recipe yields 4 servings.