Somerset Rabbit
1 Rabbit
2 Tablespoons Flour seasoned with salt and pepper
2oz Lard or oil
1 Onion chopped
1lb Mixed root vegetables, scrubbed and cut into chunks
1 Tablespoon tomato puree
1 Teaspoon Yeast extract, such as Marmite
1/2 Teaspoon Mixed herbs
1/2 pint Cider
1/2 pint Chicken stock
Salt and pepper
METHOD:-
Keep rabbit whole or if it will not fit in casserole, cut in two between hind legs and rib cage and dust over with seasoned flour. Heat lard or oil in a pan and turn rabbit in it until brown. Lift out of fat onto plate.
Fry onion gently to soften. Put rabbit in pan or casserole. Put veg on top and add other ingredients cover with a lid or foil. Either bring to boil and simmer until tender about 1 1/2 hours, or put casserole into a warm oven, gas 3, 325F, 160C, for about 2 hours or until tender. Lift out rabbit, remove all meat from bones and return to pan and re-heat. Serve as a stew with potatoes and green vegetables or with pasta shells.
Serves 4. Goes well under a pie crust or with dumplings. Freezes very well.