Old Traditional Recipes

Recipes enjoyed by the Geordie folk (North East England UK)
Gamekeeper's rabbit casserole
4 large rabbit joints
1 onion
1 tablespoon (15 ml) oil
half oz (12 gm) butter
2 oz (50 gm) tomato puree
2 sticks celery
1 tablespoon (13 ml) capers
1 tablespoon (15 ml) sugar
quarter pint (150 ml) red wine
half pint (300 ml) stock
thyme, salt, pepper
half ounce (12 gm) cornflour

Wash and dry the rabbit pieces and place in a 4 and quarter pint casserole dish. Fry the onion in the oil together with butter until brown and add to the casserole together with the tomato puree, chopped celery, capers, sugar, red wine, stock and seasoning. Stir the ingredients well, cover and cook for 1 and half hours at gas mark 4, 350F (180C) until the rabbit is tender. Blend the cornflour in a little water and stir into the casserole mixture. Return to the oven for 15 minutes..

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