Wild rabbit cassoulet
This rabbit recipe is healthy, full of flavor and easy to make at home. A lovely one-pan dish! The cheesy crust on top gives a nice texture to the dish.Wild rabbit meat works well in this rabbit cassoulet recipe which is traditionally made with poultry.
Ingredients
Rabbit cassoulet
- 2 Whole Rabbit wild or farmed
- 1 onion
- 4 clove garlic
- 6 Bacon rashes smoked
- 4 bay leaves
- thyme fresh
- 2 cups dried beans white beans or black eyed beans
- 200 ml white wine
- chicken stock enough to cover everything
- 100 grams pepperoni or chorizo diced
- 2 carrots
- 1 tin tomatoes crushed
Cassoulet crust topping
- 300 grams breadcrumbs
- ⅓ cup Mediterranean herbs chopped
- 1 cup grated Parmesan cheese
- salt and pepper
- 2 tablespoon melted butter or olive oil
Instructions
cassoulet with wild rabbit
- 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 fry 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, thyme, pepperoni, bay leaves and cover everything with chicken stock.
- Cover the dish with a lid or tin foil.
- Bake in the oven for 3 hours or until the meat is tender
Cassoulet 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
