To deseed a pepper, cut off the top with a sharp knife, then use the point of the knife to cut through the pith round the inside. Remove core and seeds which should come out as a whole.
- 4 rabbit portions, dressed and deboned, bones reserved
- 25 g all-purpose flour
- salt and freshly ground black pepper to taste
- 4 tablespoons vegetable oil
- 100g carrots, diced
- 1/2 onion, chopped (or 10 button onions, optional )
- 1 leek, chopped
- 1 turnip, diced
- 2 medium potatoes — peeled and cubed
- 1/2 pound smoked bacon, cubed
- 1 tablespoon tomato puree
- 1 tablespoon chopped fresh parsley
1. Preheat the oven to 375 degrees F (190 degrees C) and place in a 9×13 inch baking dish or similar. Roast for 30 minutes, or until browned and fragrant.
2. Remove rabbit bones to a saucepan, and add enough water to cover by about 1 inch. Bring to a boil, then cook over medium-high heat until the liquid is reduced by half to provide a stock for the recipe. This will take up to 30 minutes depending on the size of your pan.
3. Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit bones. Cook rabbit pieces over medium-high heat, or in the oven, just until evenly browned on the outside.
4. Remove rabbit pieces, and add the carrots, onion, leek, turnip and potatoes. Add bacon, and if necessary, a little more oil. Place the rabbit pieces over the vegetables. Mix together your homemade rabbit stock and tomato puree; pour into the baking dish. Cover tightly with aluminum foil or a lid. Reduce the oven temperature to 350 degrees F (175 degrees C).
5. Bake the rabbit casserole for about 1 hour, or until rabbit is cooked through. Adjust the seasonings to taste.
6. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Trim the crusts from the bread slices, and slice in half diagonally or into cubes. Fry bread in oil until lightly browned.
7. Serve casserole in the pan, topped with fried bread (or croutons) and sprinkled with chopped parsley.