Rabbit Casserole

Directions

1. 1
   Pre-heat the oven to 170c / 150c fan oven.
2. 2
   Heat 3tbsp of olive oil in a large frying pan to a medium heat.
3. 3
   Place the rabbit in the food bag and shake to coat the meat in flour.
4. 4
   Take the meat out and place it in the frying pan to brown.
5. 5
   Once browned, remove and put to one side.
6. 6
   Add the onion and garlic to the pan and cook on a low heat for 2-3 mins.
7. 7
   Add the carrots and the apple to the pan and cook for a further 2mins.
8. 8
   Tip the contents into a cast iron pot (or other oven friendly pot).
9. 9
   Add the rabbit.
10. 10
    Place the kidney in the frying pan and brown.
11. 11
    Then pour in the stock and cook on a medium heat, allowing to bubble for 1-2 mins.
12. 12
    Tip the stock and kidneys into the pot and stir/mix all the contents together.
13. 13
    Put the lid on the pot and place in the oven for 1 hour.
14. 14
    Put the swede and parsnip into the pot and return to cook for another 30mins.
15. 15
    Meanwhile, place the self raising flour in a bowl.
16. 16
    Pour in 3tbsp of olive oil, add the mixed herbs and abit of salt and pepper.
17. 17
    Gradually pour in the milk little by little until the mixture combines into a workable density.
18. 18
    Firm but not soggy.
19. 19
    Place the dumplings in the pot, pressing down to cover them in the stock and cook with lid on for 25mins (or until a skewer can pierce and come out clean).
20. 20
    Remove the pot from the oven, add the spinach and cook for 5mins.