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This is merely one of a collection of Scottish recipes which will grow over time. Many of the recipes are traditional dating back many years, with the original creator lost in the mists of time. Rabbit gives a taste of the countryside. Its strong flavour isn't to everyones taste but the fresher the better.

Rabbit Casserole recipe

Ingredients:
Either joint a whole fresh rabbit or 6-8 rabbit joints
seasoned flour
2oz butter
1 large onion(sliced)
2 bacon rashers (streaky-diced)
1 tablespoon demerara sugar
1 tablespoon mustard
1 pt chicken stock
A bayleaf
Salt & pepper
Chopped fresh parsley

Method:
Wash the joints in fresh cold water and pat dry with kitchen paper/towel and roll in the seasoned flour. Pre heat oven to 300F. Melt the butter in a flameproof casserole dish and brown the rabbit pieces. Add the onion and bacon and cook for 2-3 minutes. Mix the sugar and mustard into the stock and pour this over the rabbit. Add the bayleaf and season to taste (with the salt and pepper).

Bring slowly to simmering point, cover then place in oven to cook for 1&1/2 to 2 hours (until meat is tender). Sprinkle the casserole with the chopped parsley (this is optional). This shoudl serve between 4 and 6 people.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide