This wonderful rabbit casserole is even better served for dinner the night following cooking because the flavours intensify overnight. Serve with fresh beans or on a bed of mash. This casserole can also be cooked in the oven in a heatproof dish or on the stovetop.
- 1.5kg wild rabbit legs
- 4 washed potatoes, roughly chopped
- 200g shallots, peeled
- 3 cloves garlic, crushed
- 2 tbsp honey
- 150g baby carrots
- 3 cups chicken stock
- 1 tsp salt
- 1 tsp cracked pepper
- 1 cup white wine (sauvignon blanc)
- 2 tbsp wholegrain mustard
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp cumin
- 250ml cream
- Rice bran oil for frying
- Start a fire early in an Ozpig (or similar) to allow time to get some coals. Place camp oven on the side to warm up.
- Score rabbit legs all over at 2cm intervals. Combine honey, garlic, wholegrain mustard, ginger, cinnamon and cumin in a small bowl. Rub the mix all over the rabbit legs.
- Cook rabbit in a heated and oiled 9qrt camp oven over high heat until lightly browned. Remove from camp oven.
- Add chicken stock, wine, carrots, potatoes and shallots to the camp oven. Place rabbit on top.
- Place lid on camp oven and cook slowly for one hour on the Ozpig.
- Once the meat starts to part from the bone, remove the camp oven from the fire and set aside.
- Allow to cool. Break the meat from the bone and discard the bone. Tear the rabbit into bite-size pieces and return to the camp oven.
- Simmer for a further 30 minutes.
- Add cream, stir and simmer for another five minutes.
Serves six to eight