Rabbit Casserole

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 (2 pound) rabbits, dressed and deboned, bones reserved
• 1 tablespoon mirepoix base
• 1/2 cup all-purpose flour
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 2 carrots, diced
• 1/2 onion, chopped
• 1 leek, chopped
• 1 turnip, diced
• 2 medium potatoes - peeled and cubed
• 1/2 pound smoked bacon, cubed
• 1 tablespoon tomato puree
• 3 (1 ounce) squares bittersweet chocolate, chopped (optional)
• 2 tablespoons vegetable oil
• 3 slices white bread
• 1 tablespoon chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the reserved rabbit bones in a pot, cover with water, and simmer gently for 30 minutes. Strain and keep the stock hot, stirring in the mirepoix base while it simmers.

2. Season the flour with salt and black pepper. Toss the rabbit pieces in the flour, shaking off the excess.

3. Heat 1 tablespoon vegetable oil in a large heavy pot over medium-high heat. Brown the rabbit in batches for about 8 minutes, then set aside.

4. Add 2 tablespoons vegetable oil to the pot and cook the bacon over medium heat for 5 minutes until lightly crisp.

5. Add the onion, leek, carrots and turnip to the bacon fat and cook for 8 minutes, stirring, until softened.

6. Stir in the tomato puree and cook for 1 minute. Pour in the hot stock to cover, then return the rabbit to the pot with the potatoes.

7. Cover and simmer gently for 40 minutes, until the potatoes are tender and the rabbit is cooked through to 160°F (71°C) in the thickest part.

8. Remove the crusts from the bread, tear the slices into the sauce, and stir until thickened, about 3 minutes.

9. Stir in the chopped chocolate, if using, until melted. Season with salt and pepper to taste.

10. Scatter the chopped parsley over the casserole and serve hot.