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!
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
- Olive oil
- A handful of wild garlic leaves
- A handful of jelly ear fungus
How to make the rabbit casserole
- Joint the rabbits
- 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
- Lightly fry the onion to soften
- Add the cellery, carrots and parsnips
- Add the rabbit to the pot along with the jelly ear fungus
- 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
- Either put the pot into a prepared pit oven, or a pre-heated oven at 180°C for 2 hours
- Stir in the wild garic leaves to wilt
We served the rabbit casserole with mash potato and green cabbage.
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.