Rabbit Casserole
To be served with RUDDLES COUNTY
Ingredients
225g rabbit diced
85g seasoned flour
2 carrots diced
3 sticks celery sliced
2 tbsp wholegrain mustard
2 tbsp olive oil
2 fresh thyme sprigs
60ml double cream
280ml vegetable stock
Zest of 1 orange
1 tbsp fresh chives chopped
Recipe
To make the herb butter:
• Heat the oil in a large pan
• Dip the rabbit in the seasoned flour
• Add the rabbit to the hot oil and sauté until browned
• Add the thyme sprigs, mustard, celery and carrots
• Pour the cream, stock and stir
• Add the orange zest
• Simmer casserole for 25 minutes
• Remove casserole from hob and pour into a large dish
• Garnish with freshly chopped chives and serve
John Bexon, Greene King head brewer: “On a cold winter’s evening with a roaring fire – what could be better than a glass of Ruddles and a plate of rich rabbit casserole? What a warming, hearty combination! Ruddles County has a clean, dry finish and is known for its distinctive bitterness, this complements the tender meat and creamy sauce.”
