Mediterranean Rabbit(Serves 4-5)
*Tinned tomatoes work very well but you may need to adjust quantities of liquids.
- rabbit, wild (1), gutted and cleaned, cut into 6 joints
- venison sausages (5)
- mushrooms, small/medium (8), wiped
- onion, large (1), peeled and cut into chunks
- garlic clove (1)
- carrots (3), peeled and sliced into chunks
- potatoes, medium (5), peeled and sliced into thick rounds
- pepper, red (1), cut into large pieces
- fennel bulb (small), washed, trimmed and sliced
- mushroom, game or beef stock, ¾ pint
- plum tomatoes* (6), skinned
- red wine, 2 large glasses
- cayenne pepper
- smoked paprika
- flour, brown (1oz)
- bay leaf (1)
- thyme, fresh, finely chopped, (1 tsp)
- butter or oil
Serve with a mixed leaf salad and olives.
- Mix flour and cayenne pepper.
- Dust rabbit joints with the flour.
- Brown rabbits joints using butter or oil in large casserole dish.
- Remove rabbit and fry onion and fennel until lightly browned, more oil may be required. Loosen any 'caught-on' fragments in the bottom of the casserole dish from the frying of the rabbit.
- Add mushrooms and crushed garlic and fry for a few moments.
- Place rabbit joints back into casserole dish.
- Add carrot, wine, stock and herbs.
- Bring to the boil.
- The potato slices should be layered across the top but first dunk them into the hot stew so that they are partially blanched.
- Push sausages in amongst the potato pieces.
- Cover casserole and cook in a slow oven (Mark 2/300ºF/150ºC) for about 2½-3 hours.
- After 1 hour push red pepper pieces under potatoes and sausages. Turn sausages.
- Check liquid level every 30 minutes; turn sausages if necessary.
- Before final half hour, check if extra stock (or water) needs to be added and mix in smoked paprika with the liquid.
Dribble potato slices with olive oil.
- Place dish without lid in a hot oven (Mark 5/375ºF/190ºC) for about 20 minutes.
- Check regularly and turn sausages if necessary.
- Sausages and potatoes should be golden brown at the end of cooking.