RABBIT AND PORK CASSEROLE
Rabbit can be dry some times so here it is cooked with belly pork and cyder to create a warming substantial casserole. Reheates well. Serve with mashed potatoes and a green vegetable.
Provided by Pearlesyarn
Categories Stew
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Clean and slice the vegetables.
- Heat the oil in a cast iron casserole or other suitable pot placed on the hob.
- Cut the meat into bite sized pieces as you like.
- Dust the meat with flour, shake of excess and brown the meat in batches in the hot oil. when each batch has been browned remove to a plate with a slotted spoon, continue until all the meat has been browned and removed from the pot.
- To the pot add the sliced vegetables, the herbs (chopped) and the cider and stir. Then add the meat and add enough water so that the contents are almost covered.
- Stir well, bring to a simmer, cover and transfer to the oven.
- Cook in the oven for 2 and a half to three hours.
- Check seasonings and serve with mashed potatoes and a green vegetable.
Nutrition Facts : Calories 439, Fat 36.8, SaturatedFat 12.4, Cholesterol 73.2, Sodium 217.2, Carbohydrate 8.6, Fiber 1.7, Sugar 3.1, Protein 17.7
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