Wild Rabbit Casserole with Wild Garlic & Fresh Almondsby Robert Gooch May 26 2017
Wild rabbit is plentiful when wild garlic can be found in British woodlands, and the two flavours are a match made in heaven. Wild garlic also grows well in pots if you’d like to cultivate your own supply at home.
- Prep Time: 10 minutes
- Cook time: 1 hour
- Serves: 4 people
- 1 large whole wild rabbit
- 3 tablespoons sunflower oil
- 2 tablespoons clear (runny) honey
- 1 clove wild garlic, crushed
- 500ml white wine
- 5 wild garlic leaves (greens), finely chopped
- 200g fresh almonds, shelled
- salt and freshly ground pepper
- cooked fresh pasta, to serve
- Heat the oil in a large flameproof casserole over high heat, add the rabbit and sear for 5 minutes, or until coloured all over.
- Reduce the heat, add the honey and garlic and cook for 5–10 minutes until caramelized. The sauce base must be light brown. Pour in the wine and reduce the heat to low. Season with salt and pepper, cover and cook for about 30 minutes.
- Add the chopped wild garlic leaves (greens) and almonds to the casserole and cook for another 15 minutes.
- Season the cooked rabbit with salt and pepper and serve immediately with cooked fresh pasta.
This recipe was originally published in Recipes from the Woods by Jean-Francois Mallet.