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Ha Ha, Snadger, very witty indeed...
This recipe I make quite a lot with Bunny, so if you're 'all ears'... I'll begin:
CASSEROLE OF RABBIT WITH WHITE WINE AND MUSHROOMS
(from Sophie Grigson's Meat Course Cookery Book)
1 Bugs Bunny, cut into 10 pieces
225g button or shiitake mushrooms
16 pearl onions (I use shallots)
Seasoned flour for dusting
2 tblsps. oil
25g butter
120ml dry white wine (plus a glass of, for lubricating the cook)
600ml chicken stock
1 bay leaf
2 tblsps. chopped parsley
40g beurre manie (half butter, half flour mashed thoroughly together for thickening the sauce)
150ml creme fraiche or double cream
a squeeeeze of lemon juice
S & freshly ground P
1. Toss the bunny bits in seasoned flour.
2. Heat half the oil with half the butter in a wide frying pan and brown the bunny in two batches. Transfer to a flame-proof casserole. Add a little more butter and oil to the pan and saute the mushrooms over a high heat until browned. Scoop out into the casserole. Add the remaining oil and butter to the frying pan and brown the pearl onions (or shallots). Into the casserole with those too.
3. Pour the wine (only the 120ml, not your's) into the frying pan and bring up to the boil, scraping the residues from frying. Boil until reduced by half.
4. Pour this over the bunny, then add the stock, bay leaf, half the parsley, salt and pepper. Bring up to the boil, half-cover and simmer for 45 mins or until the bunny is tender. Scoop out the bunny, mushrooms and onions/shallots, and keep them warm.
5. Pour the juices into a wide frying pan and boil hard until reduced by half. Reduce the heat to a bare simmer, and add the beurre manie in small knobs (Snadger, behave....), stirring it in. Cook for a further 3-4 mins without boiling.
6. Stir in the creme fraiche or double cream and a touch of lemon juice.
7. Taste and adjust the seasoning, then pour over the bunny and scatter with the remaining parsley.
Excellent with smashed potatoes and home grown wegetables..... Enjoy!
This recipe I make quite a lot with Bunny, so if you're 'all ears'... I'll begin:
CASSEROLE OF RABBIT WITH WHITE WINE AND MUSHROOMS
(from Sophie Grigson's Meat Course Cookery Book)
1 Bugs Bunny, cut into 10 pieces
225g button or shiitake mushrooms
16 pearl onions (I use shallots)
Seasoned flour for dusting
2 tblsps. oil
25g butter
120ml dry white wine (plus a glass of, for lubricating the cook)
600ml chicken stock
1 bay leaf
2 tblsps. chopped parsley
40g beurre manie (half butter, half flour mashed thoroughly together for thickening the sauce)
150ml creme fraiche or double cream
a squeeeeze of lemon juice
S & freshly ground P
1. Toss the bunny bits in seasoned flour.
2. Heat half the oil with half the butter in a wide frying pan and brown the bunny in two batches. Transfer to a flame-proof casserole. Add a little more butter and oil to the pan and saute the mushrooms over a high heat until browned. Scoop out into the casserole. Add the remaining oil and butter to the frying pan and brown the pearl onions (or shallots). Into the casserole with those too.
3. Pour the wine (only the 120ml, not your's) into the frying pan and bring up to the boil, scraping the residues from frying. Boil until reduced by half.
4. Pour this over the bunny, then add the stock, bay leaf, half the parsley, salt and pepper. Bring up to the boil, half-cover and simmer for 45 mins or until the bunny is tender. Scoop out the bunny, mushrooms and onions/shallots, and keep them warm.
5. Pour the juices into a wide frying pan and boil hard until reduced by half. Reduce the heat to a bare simmer, and add the beurre manie in small knobs (Snadger, behave....), stirring it in. Cook for a further 3-4 mins without boiling.
6. Stir in the creme fraiche or double cream and a touch of lemon juice.
7. Taste and adjust the seasoning, then pour over the bunny and scatter with the remaining parsley.
Excellent with smashed potatoes and home grown wegetables..... Enjoy!
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