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Ragged Rabbit




Source of Recipe


Flavour of Britain


Recipe Introduction


Somerset


List of Ingredients




1 boneless rabbit cut into 1" pieces
2 tablespoons of seasoned flour
2 tablespoons sunflower oil
1 oz. butter
2 medium onions, peeled and diced
4 oz. streaky bacon, chopped
¼ pint chicken or rabbit stock
¼ pint dry cider
1 tablespoon tomato purée
2 - 3 sprigs of fresh thyme
4 oz. button mushrooms

Recipe



Set oven to 325ºF. Toss the rabbit pieces in the seasoned flour. Heat the oil in a frying pan and when hot, add the butter. Brown the rabbit pieces a few at a time and transfer to a casserole dish. Add the onions and bacon to the pan and cook gently until the onions are soft. Stir in the remaining seasoned flour and cook for 2 - 3 minutes. Remove from heat and add the stock, cider and tomato purée. Return to heat and stir until boiling. Pour over the rabbit and add the fresh thyme. Cover the casserole and cook for 1 hour; add the mushrooms and cook for a further 30 minutes or until the rabbit is tender. Serve with fresh vegetables.