There had been many complaints that we were long overdue for some rabbit casserole. Being the chief cook and bottle washer in this household it was left to me to throw it together. So here is the recipe.
Take one of these
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A couple of these
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And head off up country with a hunting mate and a daughter.
Get the daughter to use the first two ingredients to rustle up some other ingredients. Namely these
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Best to whip the fury bits off the outside and the squishy bits out of the inside of the freshly acquired ingredients at this point. Unfortunately I don't have any photos of this procedure as the daughter above isn't that interested in that bit and it's tricky doing it and keeping the camera clean. Anyhow you lot should be familiar enough with the process.
Anyhow, two fresh rabbits were cut into portions and placed in a brine solution in the fridge for about 12 hours, then the liquid removed. After this a brew was concocted with the precisely measured slosh of red wine, squirt of tomato sauce, couple of tips of soy sauce and a pinch of mixed herbs was added and enough water to cover. This was then left another 12 hours to work it's magic in the fridge. After this the pot was bunged on the stove and brought up to temperature over about 20 minutes and then left to slow cook for about 8 hours.
Once cooled the portions are removed and the meat separated from the bones using fingers. At this point it is best to have someone placed on guard duty however no one round here can really be trusted enough to be appointed to the duty. The meat is returned to the pot along with a couple of good sized carrots finely diced and enough of the juices from earlier cooking to cover. Any excess liquid is put aside for soup stock for next winter. The pot is again brought to temperature and the mixture is left to slow cook for another 8 hours.
Come dinner time the mixture is heated and thickened before dishing. Sturdy metal utensils are best used for serving as they can be used to counter the many thieving hands that tend to congregate at this point in time.
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Serve with your favourite vegetables. These work well enough for most of us and at the end of the meal the plates are generally clean enough to put straight back in the cupboard. If you are fond of the patterns on your plates it is best to take a photo before serving, the buggers nigh on lick the pattern off, along with the makers details on the underside.
