Rabbit in white sauce casserole

This creamy baked rabbit casserole is a simple, comforting dish with old-fashioned country-kitchen bones. The rabbit is coated in seasoned flour and paprika, browned in the pan, then baked under bacon with a smooth white sauce until tender. It is mild, hearty and easy to serve with potatoes, greens or crusty bread for soaking up the sauce.

Serves: 3 people
Duration: 2 hours 30 minutes

Ingredients

Method

1. Mix the flour, pepper, salt and paprika in a bowl and coat the rabbit pieces well with the mixture; reserve the remaining mixture for later.
2. Heat some oil in a frypan and sauté the rabbit until brown on all sides.
3. Place the rabbit in a casserole dish and lay the bacon over the top.
4. In a bowl, melt the butter and stir in 2 tablespoons of the flour left over from coating the rabbit. Gradually stir in the milk to form a smooth sauce. Heat gently until thickened.
5. Pour the white sauce over and around the rabbit pieces in the casserole dish and then cook in a moderate 180C oven for 2 hours or until the meat is tender.