Rabbit and Bacon Casserole Recipe

Ingredients : Serves 4

1 rabbit, jointed and soaked overnight in salted water
25 g/1 oz/0.25 cup plain (all-purpose) flour

50 g/2 oz/1 cup fresh breadcrumbs
A pinch of dried marjoram

A pinch of dried sage
Salt and freshly ground black pepper
30 ml/2 tbsp milk
2 large onions, sliced
300 ml/0.5 pt/1.25 cups Chicken or Vegetable Stock
225 g/8 oz bacon rashers (slices), rinded

Method :

Roll the rabbit pieces in the flour and lay them in a casserole dish (Dutch oven). Season the breadcrumbs with the marjoram, sage and salt and pepper, moisten with the milk and sprinkle over the rabbit pieces. Lay the onion slices over the top and add enough of the boiling stock to just cover. Lay the bacon on top, cover and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1.5 hours, then remove the lid and cook for a further 30 minutes to allow the top to brown. Serve.