Monday, 21 June 2010
Rabbit, Tarragon and Aspal Casserole with Tarragon Dumplins.
So I wanted to cook something a little adventurous, yet still stodgy and not to fancy for my World cup party last weekend, so I found these lovely Rabbits in Smithfield Market and at only £6.50 each , a true bargain! Rabbit is quite adventurous for 6 burly football fans, yet everyone loves stew and dumplings!
This recipe uses farmed rabbits as they are raised for size rather than flavour and this casserole is so packed with the flavour of Tarragon and Cider, that the taste of rabbit would be lost anyhow, and to be honest there isn't that much meat on a wild rabbit (they are about 3/4's of the size of a farmed one).
So the recipe, to serve 8 (0r 6 hungry, drunk, footie fans!)
2 1.5-2kg Farmed Rabbits, skinned an jointed, fat and offal reserved
800mls of Aspal Cider
500g of small shallots, peeled
1/2 bunch of tarragon
2 tbspns of wholegrain mustard
Salt and freshly milled black pepper
For the dumplings:
115g of self raising flour
115g of fresh white breadcrumbs
115g of suet
1/2 bunch of Tarragon, chopped
Again, salt and freshly milled black pepper
Heat some olive oil (a few tbspns) in a large, heavy pan, add the reserved rabbit fat and brown, then add the pieces of jointed rabbit, brown and add the meat to a casserole, now brown the shallots and then the reserved rabbit offal, then add them to the same casserole, add the 1/2 bunch of tarragon and cover with the Aspal Cider, stir in the wholegrain mustard and season, bring to the simmer and cook very gently for 30 minutes on top of the stove.
Meanwhile make the dumplings by putting the flour, breadcrumbs, suet and chopped tarragon in a large mixing bowl, mix thoroughly and then make a well in the centre. Beat the eggs with a folk and pour half into the well, mix with a folk, to form a dry dough, then add the remaining eggs, season and its ''get your hands dirty time'', combine well with your fingers, but do not knead to much!
divide the mixture into 12 dumplings, and add them to the top off the casserole, which now goes into a pre heated oven, at 180, GM 6, and cook, lid off, so as to form a lovely crust to the dumpling's, for a further 25 minutes, allow to rest for 20 minutes, rested food always taste better! And serve! Ideally with peas and lettuce, and baby carrots with chopped curly parsley ( see the connection, Rabbit, lettuce and carrots)!
Posted by Chris Golding at 11:14
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