Name: Rabbit and tomato casserole
Cook time: 70 min
Total time: 70 min
Yield: 2
Ingredients: 400 gram rabbit pieces; 1 brown onion (200g), chopped finely; 200 gram pumpkin, chopped coarsely; 1/2 red capsicum (100g), chopped finely; 410 gram can tomatoes; 1 clove garlic, crushed; 1/2 cup (125ml) dry white wine; 1/2 cup (125ml) water; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Rabbit and tomato casserole

The secret to good rabbit casserole is long and slow cooking. You may be able to source it from your local farmers' market, otherwise you can order on-line from a number of game meat specialists in Australia.

Serves 2

Cook

1H 10M

Ingredients

400 gram rabbit pieces

1 brown onion (200g), chopped finely

200 gram pumpkin, chopped coarsely

1/2 red capsicum (100g), chopped finely

410 gram can tomatoes

1 clove garlic, crushed

1/2 cup (125ml) dry white wine

1/2 cup (125ml) water

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Cook rabbit in heated large saucepan until browned all over. Add onion; cook, stirring, until onion is soft.

2.Add remaining ingredients, except parsley, to pan; bring to a boil. Reduce heat, simmer, covered, for about 45 minutes or until rabbit is tender. Sprinkle with parsley to serve.

Recipe can be made a day ahead and refrigerated, covered
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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