Chicken and Rabbit Casserole
The chicken in this dish tones down the gamey flavours of the rabbit making it a suitable introductory dish for someone who has never eaten game before. It is also a good way of using an older rabbit that might be a little tough for roasting.
Preparation time: 1 - 1 1/2 hours
Cooking time: 1 hour minimum
Preheat oven to: gas mark 5 or 375F / 190C
1 good sized rabbit
2 meaty chicken quarters
1 medium leek
2 large carrots
2 lb of potatoes
4 pints of water
2 chicken OXO cubes
Boil chicken and rabbit together until cooked through. Remember rabbit takes longer to cook than chicken.
Chop leek, carrots and potatoes into chunks.
When cooked remove meat from water and allow to drain and cool. Save the water that you have boiled the meat in. Strip the meat off the bones, discard bones and skin.
In a deep casserole dish place a layer of the veggies, then the meat, cover with the rest of the veggies.
Pour over the liquid from boiling the meat and add enough water to make 4 pints of water.
Cover tightly and cook for a minimum of 1 hour.
Make sure the potatoes are cooked through. Crumble in the 2 OXO cubes and add 2 tablespoons of gravy granules. Stir well and return to oven for 10 minutes.
Remove from oven and stir again. Thicken with cornflour and water if a thicker casserole is preferred.
This casserole can be eaten straight away, but is even tastier if left overnight and reheated thoroughly the following day. Jo Woodward