Ladyrebecca's Musings and Ramblings

The Increasingly Political Thoughts of Rebecca (Becky) Walker

Rabbit Hot Pot November 27, 2008

Filed under: Anecdotal,Reviews,Weight — Addicted to Yarn @ 3:27 am
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I made this last night and it was AMAZING!! I’ve never cooked rabbit before but Israel and I had talked about it a couple of nights ago. While walking through the commissary in a “grocery store induced haze” I noticed a package of meat that was packaged with a pink foam tray instead of white or yellow, as the others were. I picked it up and it said
“rabbit pieces” and I stuck it in the cart. Perusing online for a rabbit recipe, I stumbled onto this gem. Of course, when I tried to find the site again so I could give credit where credit is due, I can’t find it for love or money. So you will just have to trust me that there is a British website out there with an amazing rabbit recipe. Whoever and where ever you are, “Thank you.”

Seriously, the best roast I’ve ever had. Ever. And Israel agreed. It was amazing. Try it. Here it is:

Rabbit Hot Pot

4 Rabbit portions
2 T flour
black pepper–freshly ground
2 large onions, peeled and sliced
2 large carrots, peeled and sliced
1 1/4 to 1 3/4 C chicken stock or water
2 t prepared mustard
1 T fresh chopped parsley or 1 t dried parsley
1 # potatoes, peeled and finely sliced
2 T butter, melted
1/4 C butter
1/4 C flour or 2 T cornstarch
water or chicken stock to make 2 C

1.  Preheat oven to 325F. Season the flour with salt and peper and coat the rabbit portions. Place in casserole dish.

2.  Add the onions, carrots, stock, mustard, and parsley. Cover with sliced potatoes, then brush with the melted butter.

3.  Cover and cook for 1 1/2 to 2 hours, then remove the lid, increase the heat to 425F, and cook for a further 15-25 minutes until potatoes are brown.

4.  Meanwhile, melt the butter in a small saucepan. Whisk in the flour or cornstarch.

5.  When the meat and vegetables are done cooking, remove from casserole dish and keep warm. Pour broth from pan into a large measuring cup (2 Cup Pyrex or similar). Scrape the crusties from the pan as well. Add water or chicken broth to make 2 cups. Pour all at once into the flour/butter mixture. Heat until thickened and bubbly, stirring regularly. Cook and stir 1 minute more. Season with salt and pepper and serve.


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