This is a recipe introduced to me by one of my daughters, thanks to one of her boyfriends. I believe it is Dutch in origin.
INGREDIENTS:
- 3 local wild rabbits, skinned and gutted, soaked in salty water, then jointed
- 2 onions, chopped
- 2 cloves of garlic, crushed
- 60g butter
- 60ml water
- salt and pepper
- 4 apples (Braeburn or similar)
- 8 floury potatoes (general cooking variety)
- more butter and/or cream
- 1 egg
- nutmeg
METHOD:
- Set the oven to 160C
- Cook the onion and garlic in 60g butter over a medium heat, when they are transparent, add the jointed rabbit, salt and pepper, and brown the rabbit. Add a little water and bring to a simmer
- Put the pan in the oven for an hour and a half, covered with tin foil. The rabbit should be tender. For the last ten minutes, remove the foil.
- Take the rabbit out of the oven, and when it is cool enough, strip off the meat and put it into an oven-safe dish
- Meanwhile, peel and chop the potatoes and apples. Put the potatoes in a saucepan and just cover with water, and season with salt. Cover with a layer of apples, cover and simmer for 20 minutes.
- Strain off the water, put the cooked apple over the rabbit in the dish with a grating of nutmeg. Roughly mash the potatoes with salt, pepper, you can add butter or cream or egg for a softer mash.
- Put the mashed potatoes over the rabbit meat, and cook in a hot oven (180C) for around 20 minutes before serving.
I think adding bacon is allowed. Serve with a good green vegetable.