Rabbit and Broccoli Casserole
4 Rabbit joints
2 tbls of olive oil
1 large leek washed and sliced
3 celery sticks, washed and sliced
450ml / .75 pint of chicken stock
225g / 8oz can of butter beans
6oz broccoli florets - fresh or frozen
2 tbls of cornflour
freshly ground black pepper to taste
- Heat the olive oil in a large pan, add rabbit, seal for two to three minutes. Add leaks and celery and cook for two min.
- Pour in chicken stock bring to the boil, cover and simmer for 15 mins
- Add the butter beans and broccoli to the pan return to the boil and simmer for a further 10 minutes or until rabbit is fully cooked and tender.
- Blend the cornflour with 85ml / or 3 fluid oz of cold water and stir into the casserole. Season with pepper serve with plain boiled rice or brown and wild rice mixed.