Somerset Rabbit Casserole
1 rabbit, jointed
1 onion, sliced
5 oz button mushrooms,
1 oz flour
1/2 pint of dry cider
3 tbsp single cream
Salt and pepper to
Melt half the butter in a frying pan. Fry the
rabbit for 2 minutes, until lightly browned. Drain well and place in
an ovenproof dish. Add the onion and mushrooms to the pan and cook
for 4 or 5 minutes. Drain well and add to the casserole. Melt the
remaining butter in the frying pan, add the flour and cook for a
minute or two. Remove from the heat and gradually stir in the dry
cider. Return to the heat and bring to the boil, stir constantly.
Cook for a minute. Season. Pour the sauce over the rabbit. Cover the
dish and cook at 190c for about an hour or until the rabbit is
tender. Just before serving stir in the cream.
Somerset Rabbit Stew
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Somerset recipes taken from an early 20th century handwritten family
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