Traditional Rabbit Casserole

Many of the farmers around us here in Kerrouet keep rabbits and it is an important food source during the winter months. Rabbit used to be thought of as a poor mans food but lately it has become revered for its low fat qualities. This is a simple recipe which is easy to prepare and all the delicious juices are retained in the cooking process.

Ingredients (serves 6)

1 young rabbit
1 tbsp of vinegar
2 carrots (diced)
2 onions (sliced)
2 white stalks celery (diced)
2 potatoes (diced)
2 white turnips (diced)
6 slices of bacon
1 bay leaf
1 sprig fresh thyme
1 bunch parsley
black pepper


Method

Cut up the rabbit into six portions. Soak for 1 hour in cold water and a tbsp of vinegar.Wipe dry the meat and discard the water. In a large casserole dish, place half the carrots, onions, celery, potatoes and turnips at the base. Place the jointed rabbit and bacon on top of the vegetables. Now add the rest of the vegetables on top of the rabbit and finally add the bay leaf, thyme and parsley. Season with pepper but not salt as there should be enough in the bacon.

Pour in enough water to cover the vegetables, replace the lid and cook slowly for one and a half hours at 175 degrees or until the meat is tender and the meat falls off the bone. Sprinkle fresh parsley over the top and serve direct from the casserole dish.