Pork and Rabbit Casserole

Name: Pork and Rabbit Casserole
Yield: Serves 6
Ingredients: ¾ pt / 430 ml dry white wine; 2 carrots, peeled and cut into sticks; 1 onion, peeled and chopped; 2 lb / 900 g rabbit, saddle and hindquarters only; freshly ground black pepper; salt; 2–3 parsley stalks; 3–4 sprigs of French tarragon; 2 lb / 900 g rabbit, saddle and hindquarters only; 1 pig’s trotter, if available; 1½ lb / 680 g belly pork, in a piece

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1½ lb / 680 g belly pork, in a piece
1 pig’s trotter, if available

Gluten-free

Method

Remove the rind from the belly pork, and cut the meat into 1 in / 2.5 cm cubes. Chop the trotter into two or three pieces so that it will fit in the casserole (or you could ask your butcher to do this). Chop the rabbit into pieces if it is not already portioned. Fry a handful of the belly pork until