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Rabbit Casserole with Root Vegetables 2015-09-30 https://www.metro.ca/userfiles/image/recipes/cocotte-de-lapin-aux-legumes-racine-10340.jpg PT15M PT2H30M PT2H45M

In a large bowl, mix together flour, salt and pepper and drop in rabbit pieces, making sure to coat well.Put rabbit in a freezer bag. Remove as much air as possible from the bag and seal.Fill a large freezer bag with: carrots, parsnips, thyme sprigs, bay leaves, then onions. Remove as much air as possible from the bag and seal.In a large bowl, blend together mustard and maple syrup.Add cubed squash and sweet potato and mix well.Place in a third large freezer bag. Remove as much air as possible from the bag and seal.Mark the recipe name and date on each bag with a permanent marker. Indicate “1/3” on the first bag containing the rabbit, “2/3” on the second bag containing the carrots, parsnips and onions, and “3/3” on the third bag containing the squash and sweet potato. Place in freezer.Thaw bag with rabbit in the fridge before cooking.Heat olive oil in an ovenproof enamelled cast iron pan.Empty contents of second bag into the pan, then add thawed rabbit.Cook over medium heat a few minutes and add stock.Cover and place in oven preheated to 300°F (150°C) for 1 ½ hours.Heat cream and whip with 1 Tbsp. (15 mL) flour.Add frozen squash and sweet potato cubes from bag 3/3 and heated cream to the pan. Cook another hour.Garnish with chopped herbs, to taste, and serve with a side salad or crusty bread.Cook another hour.

4 Metro

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2 cups (500 mL) sweet onion, cut into 1” (2.5 cm) pieces 3 3/10 lb (1 1/2 kg) whole rabbit, cut into pieces 2 Tbsp. (30 ml) all purpose flour 1 tsp. (5 ml) salt 4 sprigs of fresh thyme 2 bay leaves 1 cup (250 mL) carrot, cut into 1” (2.5 cm) pieces 1 cup (250 mL) parsnips, cut into 1” (2.5 cm) pieces 2 cups (500 mL) sweet potato, cut into 1” (2.5 cm) pieces 2 cups (500 mL) butternut squash, cut into 1” (2.5 cm) pieces 1 cup (250 mL) acorn squash, cut into 1” (2.5 cm) pieces 4 tsp. (20 mL) Dijon mustard 1/4 cup (60 mL) maple syrup chopped parsley and chives, to taste

Rabbit Casserole with Root Vegetables

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servings

0:15

Preparation

2:30

COOKING

2:45

TOTAL TIME

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Ingredients

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2 cups
(500 mL)
sweet onion, cut into 1” (2.5 cm) pieces

3 3/10 lb
(1 1/2 kg)
whole rabbit, cut into pieces

2 Tbsp.
(30 ml)
all purpose flour

1 tsp.
(5 ml)
salt

4

sprigs of fresh thyme

2

bay leaves

1 cup
(250 mL)
carrot, cut into 1” (2.5 cm) pieces

1 cup
(250 mL)
parsnips, cut into 1” (2.5 cm) pieces

2 cups
(500 mL)
sweet potato, cut into 1” (2.5 cm) pieces

2 cups
(500 mL)
butternut squash, cut into 1” (2.5 cm) pieces

1 cup
(250 mL)
acorn squash, cut into 1” (2.5 cm) pieces

4 tsp.
(20 mL)
Dijon mustard

1/4 cup
(60 mL)
maple syrup

liquid to add on day of cooking:

2 Tbsp.
(30 mL)
olive oil for cooking

1 cup
(250 mL)
15 % cooking cream

1 Tbsp.
(15 mL)
flour

1 cup
(250 mL)
chicken stock

chopped parsley and chives, to taste

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Preparation

In a large bowl, mix together flour, salt and pepper and drop in rabbit pieces, making sure to coat well.

Put rabbit in a freezer bag. Remove as much air as possible from the bag and seal.

Fill a large freezer bag with: carrots, parsnips, thyme sprigs, bay leaves, then onions. Remove as much air as possible from the bag and seal.

In a large bowl, blend together mustard and maple syrup.

Add cubed squash and sweet potato and mix well.

Place in a third large freezer bag. Remove as much air as possible from the bag and seal.

Mark the recipe name and date on each bag with a permanent marker. Indicate “1/3” on the first bag containing the rabbit, “2/3” on the second bag containing the carrots, parsnips and onions, and “3/3” on the third bag containing the squash and sweet potato. Place in freezer.

Thaw bag with rabbit in the fridge before cooking.

Heat olive oil in an ovenproof enamelled cast iron pan.

Empty contents of second bag into the pan, then add thawed rabbit.

Cook over medium heat a few minutes and add stock.

Cover and place in oven preheated to 300°F (150°C) for 1 ½ hours.

Heat cream and whip with 1 Tbsp. (15 mL) flour.

Add frozen squash and sweet potato cubes from bag 3/3 and heated cream to the pan. Cook another hour.

Garnish with chopped herbs, to taste, and serve with a side salad or crusty bread.

Cook another hour.

Source : Metro

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