Woodland rabbit casserole


I’m a big fan of rabbit casserole, we often eat it on our Survival Courses.  So I thought I’d write up the recipe that we use; obviously Nicola included some wild ingredients!

Ingredients

The ingredients are for 8 people.

  • 2 rabbits
  • 2 onions, sliced
  • 2 sticks of cellery, sliced
  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 4 tbs of plain flour
  • Salt and pepper
  • A glass of white wine
  • Stock
  • Olive oil
  • A handful of wild garlic leaves
  • A handful of jelly ear fungus

How to make the rabbit casserole

  • Joint the rabbits

rabbit casserole | wild foods | foraging | Kent | London | south east

  • Season the flour
  • Coat the rabbit in the seasoned flour
  • Gently fry the rabbit in a little olive oil and then set to one side

rabbit casserole | wild foods | foraging | Kent | London | south east

  • Lightly fry the onion to soften
  • Add the cellery, carrots and parsnips
  • Add the rabbit to the pot along with the jelly ear fungus

rabbit casserole | wild foods | foraging | Kent | London | south east

  • Add the wine
  • Turn up the heat so that the wine simmers and reduces
  • Add stock to cover the ingredients and bring back to a simmer

rabbit casserole | wild foods | foraging | Kent | London | south east

  • Either put the pot into a prepared pit oven, or a pre-heated oven at 180°C for 2 hours

rabbit casserole | wild foods | foraging | Kent | London | south east

  • Stir in the wild garic leaves to wilt

We served the rabbit casserole with mash potato and green cabbage.

rabbit casserole | wild foods | foraging | Kent | London | south east

We identify, collect and cook with a wide range of plants on our weekend long Wild Foods & Woodland Cooking course and also on our 1 Day Spring Forage.  You can see loads of photos from that, and all of our other courses, on our Facebook page.


About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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