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Wild rabbit cassoulet

Wild Rabbit cassoulet, close up picture
Ratings 5 from 1 votes
Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 30 min Cook Time: 4 hour Total Time: 4 hrs 30 mins
Servings 6
Best Season Suitable throughout the year
Description

Wild rabbit meat works well in this rabbit cassoulet recipe which is traditionally made with poultry.

Cassoulet with rabbit
    Rabbit cassoulet
  • 2 Rabbits
  • 1 onion (diced)
  • 4 cloves garlic (chopped)
  • 6 bacon rashes (sliced)
  • 4 bay leaves
  • thyme (fresh)
  • 2 cups white beans (dried)
  • 200 milliliters wine (white)
  • 1 can tomatoes (chopped)
  • chicken stock
  • 2 carrots
  • 100 grams pepperoni or other spicy salami (diced)
    • Cassoulet crust topping
  • 300 grams breadcrumbs
  • 1/3 cup mediterranean herbs (chopped)
  • 1 cup grated parmesan cheese
  • salt and pepper
  • 2 tablespoons melted butter or olive oil
Instructions
  1. cassoulet with wild rabbitAll the ingredients for wild rabbit cassoulet in a baking tray ready to go in the oven
    • Put the oven on 150 C.
    • Soak the white beans overnight or a couple of hours
    • De bone the rabbit (a part from the back legs which I keep the bone in)
    • Dust the rabbit pieces in seasoned flour
    • In a heavy skillet fry the rabbit until golden then put it in a casserole dish or baking tray
    • Fry the onions in the same pan until soft and the bacon until crispy. Add the garlic and carrots cook for another minute. Put in the same dish as the rabbit.
    • De glaze the pan with the wine. Reduce by half then pour over the cooked rabbit
    • Add the tomatoes, drained beans, herbs, pepperoni, bay leaves and cover everything with chicken stock.
    • Cover the dish with a lid or tRabbit pieces frying in acast iron skillet pan until golden brownin foil.
    • Bake in the oven for 3 hours or until the meat is tender
  2. Cassoulet cheese crustwild rabbit cassoulet with cheese crust

    Tun the oven up to 180C

    • Mix all the ingredients together and spread evenly over the top of the rabbit cassoulet.
    • Put it back in the oven for another 20 minutes or until the crust is golden and crispy.
    • Enjoy warm with a side salad and/or crusty bread
Note

See my page about hunting

Rabbits on a truck bonnet

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Read it online: https://myselfsufficientfoodjourney.com/recipe/wild-rabbit-cassoulet/