Like all lean meats with no fat to moisten them, rabbit is best cooked with plenty of liquid. The sweet thyme gives its aroma to the meat.
ingredients
serves 4
1 tablespoon olive oil
8 even-sized rabbit joints, about 1 3/4 pound together
1 level tablespoon All purpose flour
1 pint chicken stock
12 small new potatoes, 8 ounce together, washed
12 small onions, about 6 ounce together, peeled
Thinly pared rind and juice of 1 lemon
2 teaspoons fresh thyme sprigs
Freshly ground black pepper
method
OVEN: Preheat to 180°C (350°F)
1. Heat the oil in a large, flameproof casserole and brown the rabbit pieces in it over a high heat for about 5 minutes. Stir in the flour and then the stock. Add the potatoes, onions and lemon rind and juice. Set aside 4 thyme sprigs and put the rest in the casserole. Season with pepper and bring to the boil.
2. Cover and cook in the heated oven for 1 hour, or until the meat is ready to drop off the bones.
Garnish with the reserved sprigs of fresh thyme.
Baked cabbage wedges go well with this simple and savoury casserole.
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