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Rabbit casserole with apples, bacon and sweet potatoes


  • 1 rabbit jointed into 10 pieces
  • 2 cups apple juice (Pfanner)
  • 1 large onion, peeled and cut into wedges
  • 2 celery stick
  • 1 carrot peeled and finely chopped
  • 6 cloves garlic in skin
  • 2 bay leaves
  • ½ tsp cinnamon
  • Fresh sage
  • 2 Granny Smith apples
  • Zest 1 lemon
  • 250g thick cut belly bacon
  • 200g whole green olives
  • 500ml chicken stock
  • Fresh seasoning
  • 2 sweet potatoes, peeled and cut into 2cm dice
  • 1 tbsp butter
  • 2 tbsp olive oil (Borges)
  • Crusty bread to serve


Season the rabbit pieces with salt, pepper and cinnamon.  Put into a deep container and marinade with the lemon zest, garlic and apple juice. Leave to marinade overnight in a refrigerator. Start frying the rabbit in hot oil and butter until golden brown.  Remove from pan, add the vegetables and cook in the same fat together with the herbs, bacon and olives. Add the potatoes and de glace with the apple juice from the marinade. Return the meat to pan, add enough chicken stock to cover the meat and bring to the boil. Transfer the rabbit dish into a hot oven and cook uncovered for 35 minutes, turning from time to time, basting the meat with the gravy. Remove from the oven, if sauce still a little runny, remove meat and reduce until desired consistency. Return the meat to the sauce and serve immediately accompanied with the bread.

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