Rabbit and Paprika Casserole

Name: Rabbit and Paprika Casserole
Yield: Serves 6
Ingredients: 2 tbsp flour mixed with 1 tsp salt and plenty of black pepper; 2 tbsp flour mixed with 1 tsp salt and plenty of black pepper; 2 tbsp flour mixed with 1 tsp salt and plenty of black pepper; 2 tbsp flour mixed with 1 tsp salt and plenty of black pepper; 1–2 garlic cloves, skinned and finely chopped; 1 tbsp paprika; 4 tbsp sunflower oil; 2 onions, skinned and finely chopped; ¼ pint/140 ml fromage frais (or sour cream); 1½ pints/850 ml chicken stock; ¼ pint/140 ml fromage frais (or sour cream); 6 joints of rabbit

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

You can buy rabbit in most supermarkets and butchers’, and whereas you can use chicken instead of rabbit in this recipe, it does seem a waste not to use rabbit when we can now get it, wherever we live, so easily. I think that on the whole, rabbit benefits from casserole type of cooking rather than the sauté type.

In this casserole the pieces of rabbit are browned, then cooked in the sauce. When cooked the casserole is cooled, and the rabbit is cut off the bones and reheated in the s

Ingredients

Method