Ingredients
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2 (2 pound) rabbits, dressed and deboned, bones reserved
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1 tablespoon mirepoix base
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½ cup all-purpose flour
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salt and freshly ground black pepper to taste
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1 tablespoon vegetable oil
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2 carrots, diced
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½ onion, chopped
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1 leek, chopped
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1 turnip, diced
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2 medium potatoes - peeled and cubed
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½ pound smoked bacon, cubed
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1 tablespoon tomato puree
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3 (1 ounce) squares bittersweet chocolate, chopped (Optional)
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2 tablespoons vegetable oil
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3 slices white bread
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1 tablespoon chopped fresh parsley
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones with mirepoix base, and place in a 9x13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
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Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
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Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
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Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
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Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste. If you wish to use the chocolate, mix it in at this time.
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Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
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Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.
Nutrition Facts (per serving)
| 1112 | Calories |
| 50g | Fat |
| 64g | Carbs |
| 97g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1112 | |
| % Daily Value * | |
| Total Fat 50g | 63% |
| Saturated Fat 16g | 79% |
| Cholesterol 255mg | 85% |
| Sodium 1319mg | 57% |
| Total Carbohydrate 64g | 23% |
| Dietary Fiber 7g | 26% |
| Total Sugars 16g | |
| Protein 97g | 195% |
| Vitamin C 35mg | 39% |
| Calcium 146mg | 11% |
| Iron 10mg | 56% |
| Potassium 2028mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
