Rabbit Casserole Recipe -with Horseradish Dumplings
Another winter warmer from the game season. This Rabbit Casserole Recipe – with Horseradish Dumplings is simple to make but delicious nonetheless.If you like Game Recipes why not try this Venison Fillet Recipe
Preparation Time: 20 min
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: (4 servings)
Serving size: 600gm
Calories per serving: 525
Fat per serving: 45g
Updated on 21st March 2012
By:
For This Rabbit Casserole Recipe you will need:
Ingredients
- 2 rabbits jointed into 2 legs, 2 shoulders and the saddle removed
- 3 tbsp olive oil
- 2 tbsp flour
- 500gm of chopped carrots, onions, celery and leek
- 100gm pearl barley
- 600ml chicken stock
- 600ml good quality apple juice
- >4 bay leaves
- 2 large sprigs thyme
- 250gm flour
- 125gm suet
- 1 teaspoon baking powder
- 2 tbsp creamed horseradish
- 150ml water
Ingredients
- Fry the floured legs and shoulders in the oil until browned
- Add the chopped vegetables and the rest of the flour
- Cook for three minutes
- Add the stock, apple juice and pearl barley to the pan
- Bring to the boil
- Add the legs and shoulders to a casserole dish
- Add the ingredients in the pan to the casserole dish
- Cook at 170C for 2 1/2 hours
- While the casserole is cooking make the dumplings
- Rub in the suet, flour, baking powder and horseradish
- Add enough of the water to bind everything together
- Make into round balls
- Add the loins to the casserole
- Add the dumplings to the casserole
- Return to the oven and cook for a further 30 minutes uncovered
enjoy with a nice glass of quality strong cider!
Thanks I loved this recipe