Rabbit and smoked bacon casserole flavored with chocolate vegetables and potatoes then garnished with croutons and fresh parsley The chocolate is optional but adds a sophisticated twist to the flavors
Prep Time
2 hrs
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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.
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.
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).
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.
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.
Serve casserole in the pan
topped with fried bread (or croutons) and sprinkled with chopped parsley.
