Author Topic: Bunny, Bangers and Beans  (Read 757 times)

0 Members and 1 Guest are viewing this topic.

Offline Gambo

  • Administrator
  • SuperHero Member
  • *****
  • Posts: 27140
  • Karma: +206/-49
  • Pellet Porn Queen
    • Cardiff, South Wales.
Bunny, Bangers and Beans
« on: May 06, 2012, 10:37:47 AM »
This recipe is taken from Ian Barnett's excellent book, 'The Airgun Hunter's Year'.

This recipe is especially good for serving to kids, or to people who don't like rabbit (but who have near actually eaten it!!), as they can pick the rabbit meat out, if they wish (all the more for you).


INGREDIENTS

2 Rabbits, stripped to prime cubed meat

6 - 8 thick pork sausages

Packet of sausage casserole mix

1 tin of chopped tomatoes

1 tin of baked beans

A dozen button mushrooms, sliced

1 large onion, chopped

A glug of Worcestershire sauce

1/4 of a pint of water (only added if needed)


METHOD

Brown the sausages under the grill then chop into sections. Shallow fry the rabbit cubes to seal, then throw the whole lot (except the baked beans) into a casserole dish. Add half the water.  Cook on 180 degrees for two hours to tenderise the rabbit. After the first hour, add the tin of baked beans, and some water if necessary. Keep it juicy, but thick.

This is best served over a bed of Yorkshire puds and creamy mashed spuds. Add some sliced runner beans(or maybe sweetcorn, or whatever takes your fancy) dripping in butter to give the dish a splash of colour.