Mustard rabbit

This provincial-style rabbit casserole is a quick, hearty pan dish that shows how versatile rabbit can be. Cubed rabbit is cooked with potatoes, carrot, onion, peas, wholegrain mustard and chicken stock, creating a simple country-style meal with plenty of body and flavour. Serve it with bread to soak up the mustardy sauce, and you’ve got an easy rabbit dinner that feels rustic without taking all afternoon.

Serves: 4 people
Duration: 35 minutes

Ingredients

Method

1. Heat the oil and fry the potato for 5 minutes.
2. Add the onion and carrot and continue cooking until the potatoes are lightly browned.
3. In a bowl, coat the rabbit cubes with flour and then stir through the mustard.
4. Add the rabbit to the pan and continue cooking until it is lightly browned.
5. If the peas are frozen, stir them in now. If they are canned, add them at the end to avoid a soup-like consistency.
6. Cook for a couple of minutes before seasoning and adding the stock.
7. Bring the mixture to the boil, stirring for 3-5 minutes or until the liquid thickens.
8. Serve with bread.