Printer friendly version
-
Fast rabbit and prawn casserole
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 2
Jun Tanaka's easy casserole is packed with seasonally spring flavours of peas, asparagus and morel mushrooms
Similar recipes
Related Videos
Ingredients
- 2 rabbit legs
- 2 tbsp Olive oil
- 25g unsalted Butter
- 50g shelled Peas
- 5 Asparagus
- 50g morel mushrooms, washed and sliced into rings
- 50g mangetout, sliced in half
- 50g shelled Broad beans
- 1 clove Garlic, crushed
- 50ml Sauternes wine, (French dessert wine)
- 200ml chicken stock
- 1 tbsp Crème fraîche
- 1 Lemon, juice only (to taste)
- 3 king Prawns, peeled and sliced in half
- 1/4 bunch Chives, chopped
- 1 handful tarragon leaves, chopped, reserve 2 sprigs for garnish
Method
1. Remove the thigh bone from the rabbit legs and chop the meat into small bite-sized pieces.2. Drizzle the olive oil into a large saucepan, season the rabbit pieces with salt and pepper and add to the pan. Fry the meat for about a minute, or until golden-brown all over.
3. Add the butter and cook for a further minute, before tipping in the peas, asparagus, morel mushrooms, mangetout, broad beans and garlic. Stir to combine. Season with salt and pepper, to taste, and cook for another minute.
4. Pour the Sauternes wine into the pan, turn up the heat and boil until reduced by half.
5. Add the chicken stock, bring the ingredients back to the boil and cook until reduced by about a third - this should take 2 minutes or so.
6. When you are just about to serve, spoon in the crème fraîche, squeeze over lemon juice to taste, and stir in the king prawns.
7. Scatter over the chopped chives and tarragon leaves.
8. Serve the casserole hot in bowls, garnished with the reserved tarragon sprigs.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Sound good, but what happened to the prawns in the method?