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Calabrian Rabbit

PREPARATION TIME: 20 minutes
COOKING TIME: 1 hour 15 minutes
OVEN: Preheat to 180C (350 F, gas mark 4)

Image of Calabrian Rabbit
Ingredients

1 tablespoon olive oil
8 even-sized rabbit joints, about 1 lb, (800 g) together
1 level tablespoon plain flour
1 pint (570ml) chicken stock
12 small new potatoes, 8oz (225 g) together, washed
12 small onions, about 6oz (175 g) together, peeled
Thinly pared rind and juice of 1 lemon
oz (15 g) fresh thyme sprigs
Freshly ground black pepper

Details

Serves: 4


Method

1. Heat the oil in a large, flameproof casserole and brown the rabbit pieces in it over a high heat for about 5 minutes. Stir in the flour and then the stock. Add the potatoes, onions and lemon rind and juice. Set aside 4 thyme sprigs and put the rest in the casserole. Season with pepper and bring to the boil.


2. Cover and cook in the heated oven for 1 hour, or until the meat is ready to drop off the bones. Garnish with the reserved sprigs of fresh thyme.


Baked cabbage wedges go well with this simple and savoury casserole.

ONE SERVING:-
CALORIES 245
TOTAL FAT 8g
SATURATED FAT 2g
CARBOHYDRATES 15g
ADDED SUGAR 0
FIBRE 2g
SODIUM 90mg

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