Post by Paulinemom on Apr 12, 2006 14:52:15 GMT
This is a really easy recipe and you don't have to spend long in the kitchen
Preparation Time: 25 minutes
Cooking Time: 3 hours 45 minutes
Serves 4.
Ingredients
1 wild Rabbit, head and legs removed
4 tbsp flour, seasoned with salt and pepper
4 tbsp Olive oil
10 garlic cloves
750ml White wine
6 sprigs Rosemary
To serve
1kg Potatoes
100ml Milk
2 tbsp butter
4 tbsp Parsley, chopped
salt and pepper
Method
1. Preheat the oven to 140C/gas 0.5. Chop the rabbit into three equal-sized joints.
2. Roll the rabbit pieces in the seasoned flour.
3. Heat the oil in a casserole pan and cook the rabbit pieces for 1 minute on each side.
4. Crush the garlic using the flat blade of a knife and add to the pan.
5. Pour over the wine and add the rosemary . Cover and cook for 3.5 hours, or until the rabbit is tender.
6. Peel and halve the potatoes - boil until tender before draining. Mash with a potato masher. Heat the milk with the butter and seasoning, and beat into the potatoes. Stir in the parsley just before serving with the rabbit.
Preparation Time: 25 minutes
Cooking Time: 3 hours 45 minutes
Serves 4.
Ingredients
1 wild Rabbit, head and legs removed
4 tbsp flour, seasoned with salt and pepper
4 tbsp Olive oil
10 garlic cloves
750ml White wine
6 sprigs Rosemary
To serve
1kg Potatoes
100ml Milk
2 tbsp butter
4 tbsp Parsley, chopped
salt and pepper
Method
1. Preheat the oven to 140C/gas 0.5. Chop the rabbit into three equal-sized joints.
2. Roll the rabbit pieces in the seasoned flour.
3. Heat the oil in a casserole pan and cook the rabbit pieces for 1 minute on each side.
4. Crush the garlic using the flat blade of a knife and add to the pan.
5. Pour over the wine and add the rosemary . Cover and cook for 3.5 hours, or until the rabbit is tender.
6. Peel and halve the potatoes - boil until tender before draining. Mash with a potato masher. Heat the milk with the butter and seasoning, and beat into the potatoes. Stir in the parsley just before serving with the rabbit.