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    Rabbit: Rabbit & Tomato Casserole


    Source of Recipe


    Sue Rykmans

    List of Ingredients




    2 ts Oil
    2 lb rabbit pieces
    1/2 c Dry red wine
    2 md Tomatoes (200g), chopped
    1 md Carrot (120g), sliced
    2 ts Grated orange rind
    1 Bay leaf
    1 t Dried oregano leaves
    2 ts White vinegar
    1 sm Chicken stock cube, crumbled
    1 c Water
    2 ts Cornflour
    1/4 c Water (extra)

    Recipe



    Heat oil in a frying pan, add rabbit, cook, turning, until lightly browned all over. Place rabbit in an ovenproof dish.

    Add wine to pan, cook, stirring, for 1 min, pour wine over rabbit. Add tomatoes, carrot, rind, bay leaf, oregano, vinegar, stock cube and water to dish, cover, bake in moderate oven for about 1´ hours (or m/wave on MEDIUM for about 40 mins) or until rabbit is tender. Remove rabbit from dish, keep warm.

    Pour vegetable mixture into a saucepan, stir in blended cornflour and extra water, stir constantly over heat until mixture boils and thickens (or m/wave on HIGH for about 3 mins). Place rabbit in serving dish, pour sauce over rabbit.

    Serves 4

 

 

 

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