Variety Meats: Rabbit Casserole 03 by Recipe Cottage

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	Rabbit Casserole 03

		Rabbit Casserole With Orange 1 rabbit, jointed seasoned flour 3 oz. butter or lard 1/4 pint dry white wine beef stock pepper, salt bouquet garni 1 oz. butter 1 tablespoon flour juice of 1 Seville orange 2 Seville oranges If the rabbit is on the mature side, lard it. Turn the joints in seasoned flour and brown lightly in the butter or lard. Put into a casserole, and add the wine and enough stock just to cover the meat. Season with pepper and salt. Put in the bouquet garni. Cover and simmer until the rabbit is cooked. Meanwhile mash the flour into the butter, and divide it into a number of small knobs. Strain off the sauce into a small pan, reduce it by boiling to a good flavour, then keep it under boiling point and whisk in the knobs of flour and butter. This makes the sauce thick and slightly shiny. Cook for about five minutes, flavouring the sauce to taste with orange juice. Cut the two oranges into thin slices, and notch the peel all round, cutting out tiny triangles which should be carefully kept. Put the rabbit pieces on a warm serving dish, pour over the sauce and scatter the little bits of peel on top. The slices of orange should go round the edge of the dish.