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Rabbit casserole in cock robin cider

From Market Kitchen
A parsnip mash with cream cheese and chives is the perfect accompaniment to Ricky Andalcio’s low-fat rabbit casserole

Rabbit casserole in cock robin cider

Method

1. Remove the loins from the rabbit and set aside. Dice the remaining meat, removing any sinew, and reserve the bones for making the rabbit stock.

2. For the rabbit stock: In a large pot, add the rabbit bones and pour in the water. Add the onions, carrots and celery and bring to the boil. Turn down the heat and simmer, for 30 minutes, or until the liquid has reduced by half. Strain through a sieve and set aside.

3. For the casserole: In a large saucepan, add a splash of oil and brown the diced rabbit meat over a high heat for 3-4 minutes. Season with salt and pepper. Stir in the carrot, celery, onion, and fennel, followed by the garlic and bay leaf. Sweat together over a medium heat for 3-4 minutes until the vegetables begin to soften.

4. Reduce the heat and stir in the tomato purée, honey and mustard. Pour in the cider and rabbit stock and add the dried mushrooms. Simmer for 30-40 minutes, until the rabbit is cooked through and the liquid has reduced by half.

5. Add the tarragon in the final stages of cooking, and adjust the seasoning to taste.

6. For the parsnip mash: put the parsnips in a saucepan and add enough water to cover. Season with salt and bring to the boil. Reduce to a simmer and cook for 15-20 minutes until tender. Drain, then return to the pan.

7. Mash the parsnips using a potato masher, or for a very smooth mash, use a hand-held blender. Fold in the cream cheese, then season with salt and pepper to taste. Stir in the chives.

8. Just before serving, heat a frying pan or griddle pan until smoking. Season the rabbit loins and fry for 3-4 minutes on each side, or until cooked through but slightly pink in the middle.

9. Serve the casserole with the rabbit loins on top, and with the parsnip mash on the side.

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Serves: 2

Prep: 15 min
Cook: 1 hr 40 min

Ingredients

For the rabbit stock

1 x 1kg Rabbit
1 onion, finely diced
1 carrot, finely diced
1 stick Celery, finely diced
1 litre water

For the casserole

1 splash Olive oil
1 onion, finely diced
1 carrot, finely diced
1 stick Celery, finely diced
1 bulb Fennel, finely diced
1 garlic clove
1 bay leaf
15g dried wild mushrooms
1 tbsp tomato purée
1 tbsp wholegrain mustard
2 tbsp Honey
500ml cock robin cider
500ml rabbit stock
fresh tarragon