Rabbit Casserole

This is a dish I’ve become fond of cooking. And eating. It’s as easy as a chicken casserole, and more filling due to the higher protein of the meat. The rabbit I source from my local butcher, who always has a spare to hand. I ask him to cut up the rabbit into around 10 pieces.

Ingredients:
1 wild or farmed rabbit, cut into around 10 pieces.
4 medium white onions
4 cloves garlic
2 tbsp seeded mustard
1/2 cup flour for covering the rabbit
oil
4 carrots with their leaves
2 medium parsnips
2 sticks celery
3 field mushrooms
3 medium tomatoes
Stock ingredients:
250ml Chablis (or a white / red wine of your choice)
250ml boiled water
1 vegetable stock cube
2 bay leaves
1 tbsp dried / fresh thyme
1 tbsp mixed dried herbs

Method:
Pre-heat the oven to 180 degrees Celsius.
Coat the rabbit pieces in the mustard, and cover with flour.
Dice the onions, and garlic, then add to a casserole pot with a few tablespoons of oil.
Add the rabbit, and cook on a medium-high heat until the rabbit is browned all over. Remove from the pot.
Chop the carrots, parsnips and celery and add to the pot. Cook on a medium-low heat until the carrots are softened.
Add the chopped tomatoes and mushrooms, then add back the rabbit and onions.
Combine the Chablis, boiled water, stock cube and herbs in a separate jug, then pour over the pot.
Simmer the ingredients for another 10 minutes, then transfer to the oven for 90 minutes, stirring occasionally.
Serve with your favourite white wine.