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Rabbit Casserole

Rabbit Casserole recipe, eat well on universal credit

Although we often resort of using the supermarkets it's probably not the best move, budget wise. Shop locally is a well know phrase. I was in the middle of York on Monday and bought enough veg for the week and a fresh Rabbit for less than £8. Even if it had been the supermarket “Wonky” veg it would have been considerably more than this and they certainly don't have fresh local Rabbit available. Another bonus is that the Veg from the market is notably fresher, we can't buy root veg in advance from the supermarket, a draw full of Carrot slime is wasteful and really not nice.....
 
So you've got a fresh Rabbit, an ex-butcher, a chef and a shed load of vegetables. What do you make?
 
It had to be Rabbit Casserole really!
 
Ingredients:-
 
1 small Rabbit cut into pieces. (There are three obvious “Joints” on a Rabbit, front, loin and rear. But you can use kitchen scissors to cut these front to back to make the Rabbit fit into the pot if you wish.)
1 Onion, sliced
1 Carrot cut into large batons
2 Potatoes, cubed
An equal amount of Swede as Potato, cubed
1 Pint of Stock with added Cornflour
A slug of Fish Sauce
A slug of Worcester Sauce
Onion Salt
Garlic Salt
Chilli flakes
Salt & Pepper
Rosemary
Basil
Mushrooms, quartered
Oil
 
Method:-
 
(1) Coat the Rabbit in a little Oil and season with Salt, herbs and spices.
(2) In the slow cooker (or casserole dish if you are using the oven) layer the Potatoes and vegetables then add the Rabbit.
(3) Pour over the Stock.
(4) Allow to simmer gently for 4+ hours.
(5) Add the Mushrooms after about 3 hours and season to taste.
 
We had home made Onion and Beetroot Bhajis with ours and dressed the casserole with fried Beetroot tops to add a bit of colour.
 

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Superb Gluten free Yorkshire Pudding Recipe

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Category: Recipes

Superb Gluten free Yorkshire Pudding Recipe

For “Y” in our Vegetarian Alphabet it would be wrong not to include our universal soldier Gluten from Yorkshire Pudding recipe.

Ingredients:-

100g Cornflour
150ml Milk
3 eggs
Salt & fresh ground Black Pepper

Method:-

(1) Heat your oiled Yorkshire Pudding tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 210c for 10 minutes the reduce the temperature to 180c.
(5) Cook for a further 25 minutes.

We use this recipe for Yorkshire Puddings with roast dinners. We also use it as a Pizza base and quite often we load a whole roast dinner in one, with lots of Gravy!

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