Recipe

Rabbit and tomato casserole

The secret to good rabbit casserole is long and slow cooking. You may be able to source it from your local farmers' market, otherwise you can order on-line from a number of game meat specialists in Australia.

Sep 30, 2010 2:00pm
  • 1 hr 10 mins cooking
  • Serves 2
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Ingredients

Rabbit and tomato casserole
  • 400 gram rabbit pieces
  • 1 brown onion (200g), chopped finely
  • 200 gram pumpkin, chopped coarsely
  • 1/2 red capsicum (100g), chopped finely
  • 410 gram can tomatoes
  • 1 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 1/2 cup (125ml) water
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

Rabbit and tomato casserole
  • 1
    Cook rabbit in heated large saucepan until browned all over. Add onion; cook, stirring, until onion is soft.
  • 2
    Add remaining ingredients, except parsley, to pan; bring to a boil. Reduce heat, simmer, covered, for about 45 minutes or until rabbit is tender. Sprinkle with parsley to serve.

Notes

Recipe can be made a day ahead and refrigerated, covered

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