Rabbit and red wine casserole

Ingredients :

• 1 kg rabbit meat
• 2 rashers bacon
• 2 tbsp olive oil
• 12 small pickling onions, peeled
• 2 cloves garlic, crushed
• ¼ cup plain flour
• 2 cups red wine
• 1 tspn fresh thyme leaves
• 1 tbsp grated or bottle horseradish
• 30g butter
• 375g button mushrooms
• fresh thyme, to garnish

Preparation and Cooking Instructions

1. Trim meat of any excess fat and cut into 1.5cm cubes. Cut bacon into 1cm strips.
2. Heat oil in a large pan, add bacon, cook until brown; remove. Add onions to pan and cook in bacon fat until well browned; remove. Add garlic and cook 1 minute. Cook meat pieces in remaining fat to color; stir through flour. Stir in red wine, thyme and horseradish, stir until mixture boils and thickens. Return onions and bacon to pan, reduce heat, cover and simmer for 1 hour.
3. Heat butter in a small pan, add mushrooms and cook until soft. Stir mushrooms and juices through casserole, cook uncovered a further 30 minutes.
4. Serve casserole garnished with fresh thyme and accompany with fresh vegetables.
5. Cooks notes : Casseroles benefit from standing overnight when cooking time is completed as this encourages the flavors to fully develop.