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Creamy Rabbit Cassarole


  • 1 Jointed Rabbit

  • 1/2 cup Plain Flour

  • 2 tablespoons Dijon mustard

  • 2 cloves crushed Garlic

  • 3 Brown Onions peeled & quartered

  • 1 tablespoon Chicken Stock Powder

  • 300ml Pouring Cream

  • 2 sprigs fresh Thyme

  • 2 sprigs fresh Rosemary

  • Salt

  • Black Pepper


  • 1.

    Place flour and rabbit into a plastic bag, shake to cover

  • 2.

    Use tongs to remove rabbit and place in a large, greased/oiled cassarole dish, scatter herbs and onions on top

  • 3.

    Mix together into a jug: mustard, garlic, stock powder, cream, salt & pepper

  • 4.

    Pour over and bake 2-2.5 hours @ 220 deg C


Serve with baked potatoes and extra small butternut pumpkins cut in half lengthwise to sit flat in baking dish, sprinkled with olive oil and coarse salt.

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