Ingredients:
Method:
Boil the rabbit on the bone with the onions very slowly for about 3 hours until it is tender.
Remove the bones from the rabbit and save the boiled stock for gravy.
Place the diced rabbit in a casserole dish with the garlic, soup and par boiled veg cover with a layer of puff pastry and cook in the pre heated oven for about half an hour (I put it in at about 180 on a fan oven).
Use the rabbit and onion stock for lovely gravy (adding red wine for that extra flavour)
- 1 Rabbit
- 5 Cloves Garlic
- 1 Tin Cream of Chicken Soup
- Carrots
- Spuds
- Onions
- Puff Pastry
Method:
Boil the rabbit on the bone with the onions very slowly for about 3 hours until it is tender.
Remove the bones from the rabbit and save the boiled stock for gravy.
Place the diced rabbit in a casserole dish with the garlic, soup and par boiled veg cover with a layer of puff pastry and cook in the pre heated oven for about half an hour (I put it in at about 180 on a fan oven).
Use the rabbit and onion stock for lovely gravy (adding red wine for that extra flavour)