Wednesday, March 9, 2011

Roof Rabbit Casserole

A friend clued me into a new and plentiful protein source that I want to share with you.  They're called roof rabbits and they are everywhere.  You may even have one in your own house.  Please note, the recipe does not take into account any time required to stalk and capture the roof rabbit.

This recipe takes about 30 minutes to prepare and approximately 2 hours of cooking time, but I understand it is worth every minute.

Ingredients:
1 x 3lb roof rabbit
1/4 cup seasoned flour
1/4 cup butter
1/2 cup shallots chopped
2 carrots sliced
2 parsnips sliced
1 small tart apple peeled, cored and chopped
2½ cups of cider
1 tablespoon mustard
2 teaspoons Italian seasoning
1/2 teaspoon thyme
1 bay leaf

Directions:

Preheat the oven to 350°F

Cube the roof rabbit.  Coat each piece with seasoned flour.

Melt the butter in a heavy iron skillet.  Add coated roof rabbit and brown the on both sides.  Remove from the skillet.

Place the shallots, carrots, parsnips and apple in the skillet.  Fry until lightly browned (just colored) and pour in the cider.

Stir in the mustard and seasoning, stirring continuously to thoroughly mix ingredients.  Allow to simmer for approximately 10 minutes.

Pour the cider stock into a casserole dish and add the browned roof rabbit.
Add the bay leaf and the thyme.

Cover and place in the oven to cook for 1½ to 2 hours or until the roof rabbit is tender.
Remove the bay leaf and serve.

FoR

1 comment:

  1. Yep, you might even have named one Snowball or Socks.

    ReplyDelete