Rabbit casserole Q: Can you please tell me why my wild rabbit, freshly caught and prepared, was so tough after being casseroled that it was inedible.
A: Unless wild rabbit is very young, the meat is chewy however long it is cooked. Next time, try steeping the jointed rabbit in red wine with a sliced onion for 24 hours. Pat dry, dust with flour and brown in hot oil before gentle stewing with root vegetables, the marinade and water or stock for at least at least 2 hours. Leave overnight for the gamey flavours to develop and simmer for a further 30 minutes before serving.
This article was first published in the November 2009 edition of Saga Magazine
Lindsey Bareham's website is www.lindseybareham.com