Rabbit hotpot

Rabbit hotpot

serves 4

ingredients

900g/2lb rabbit, jointed 2 onions, sliced

2 tablespoons wholegrain mustard

12 prunes, pitted

4 bay leaves 450ml/3⁄4pt dry cider 450ml/3⁄4pt chicken stock

4 tablespoons plain flour, seasoned with salt and freshly ground black pepper

2 tablespoons vegetable oil 15g/1⁄2oz butter

450g/1lb parsnips, cut into chunks 400g/14oz canned cooked kidney

beans, drained

•Put the rabbit joints, onions, mustard, prunes and bay leaves into a bowl, cover with the cider and stock. Mix, cover tightly, and marinate in the refrigerator overnight.

•Preheat the oven to 180°C/350°F/Gas mark 4.

•Remove the rabbit joints and prunes from the marinade; reserve. Pat the rabbit dry with kitchen paper, and dredge in the seasoned flour.

•Heat the oil and butter in a large flameproof casserole dish, add the joints and fry until browned. Sprinkle with any remaining flour. Add the reserved marinade and the parsnips, and bring to the boil.

•Cover and transfer to the oven. Bake for 40 minutes. Add the prunes and kidney beans, and bake for 20–30 minutes until tender. Serve hot.

Spanish partridge & chocolate stew

serves 4

ingredients

2 partridges, halved

2 tablespoons olive oil

1 large onion, chopped

8 garlic cloves

2cloves

1 bay leaf

300ml/10fl oz dry white wine 1 tablespoon sherry vinegar 25g/1oz plain chocolate, grated salt and freshly ground

black pepper

•Brown the partridges in the oil in a frying pan over a high heat, and transfer to a casserole dish. Fry the onion in the same oil, then transfer to the casserole dish.

•Add all the remaining ingredients to the casserole dish except the chocolate, and bring to a gentle simmer, cover tightly and continue simmering for 45–50 minutes until the partridges are tender. Transfer the meat to a serving dish and keep warm.

•Stir the chocolate into the remaining liquid in the pan, and simmer for a further 3 minutes. Stir and adjust the seasoning. Pour the sauce over the partridges, and serve immediately.

Hare stew

serves 6

ingredients

    225g/8oz smoked back bacon, cut into strips

125ml/4fl oz olive oil 225g/8oz onions, sliced 2 garlic cloves, chopped plain flour for dredging 1.8kg/4lb hare, cut into 12 pieces 600ml/1pt red wine 600ml/1pt chicken stock

1 bouquet garni

24 pickling onions 25g/1oz butter 225g/8oz button mushrooms

    2 tablespoons chopped fresh flat-leaf parsley

salt and freshly ground black pepper

   •Fry the bacon slowly in 2 tablespoons of the oil until almost crisp, then transfer to a casserole dish with a slotted spoon. Fry the onions in this fat until soft and translucent. Add the garlic and cook for a further 2 minutes, then add the onions and garlic to the casserole dish.

•Season the hare with salt and pepper, and dredge in the flour. Add

2 tablespoons of the oil to the pan, increase the heat to medium and brown the hare pieces on all sides. Transfer to the casserole dish.

   •Increase the heat under the frying pan, add the wine and deglaze, scraping up any bits clinging to the pan. Pour the wine mixture over the hare ,and add the stock, bouquet garni and salt and pepper. Bring to the boil, skim off any scum that rises to the surface, then reduce the heat, cover and simmer for about 1 hour.

   •About 15 minutes before the end of the cooking time, fry the pickling onions in the butter and remaining oil. Season lightly with salt and pepper, and sauté for 5–10 minutes until golden brown. Transfer to a dish and keep warm while you fry the button mushrooms. Add these to the onions, and stir both into the casserole dish.

•Scatter the parsley over the top, and serve hot.

Pot roast of venison

serves 4

ingredients

1.8kg/4lb boned joint of venison 75ml/3fl oz vegetable oil

4 cloves

8 black peppercorns, lightly crushed 250ml/9fl oz red wine 100g/4oz streaky back bacon,

chopped

2 onions, finely chopped

2 carrots, chopped 150g/5oz mushrooms, sliced 1 tablespoon plain flour 250ml/9fl oz chicken stock

2 tablespoons redcurrant jelly

salt and freshly ground black pepper

•Put the venison in a bowl, add half of the oil, the spices and wine, cover and leave in a cool place for 24 hours, turning the meat occasionally.

•Preheat the oven to 160°C/325°F/Gas mark 3. Remove the venison from the bowl and pat dry with kitchen paper. Reserve the marinade. Heat the remaining oil in a shallow pan, then brown the venison evenly. Transfer to a plate.

•Stir the bacon, onions, carrot and mushrooms into the pan, and cook for about 5 minutes.

•Stir in the flour and cook for 2 minutes, then remove from the heat and stir in the marinade, stock and redcurrant jelly. Season with salt and pepper. Return to the heat and bring to the boil, stirring, then simmer for 2–3 minutes.

•Transfer the venison and sauce to a casserole dish, cover and cook in the oven, turning the joint occasionally, for about 3 hours until tender. Serve hot.

Chicken & potato bake

serves 4

ingredients

2 tablespoons olive oil

4 chicken breasts

1 bunch of spring onions, trimmed and chopped

350g/12oz carrots, sliced 100g/4oz green beans, trimmed

and sliced 600ml/1pt chicken stock 350g/12oz new potatoes 2 tablespoons cornflour salt and freshly ground

black pepper

•Preheat the oven to 190°C/375°F/Gas mark 5.

•Heat the oil in a large flameproof casserole dish, and add the chicken breasts. Gently fry for 5–8 minutes until browned on both sides. Lift from the casserole dish with a slotted spoon and set aside.

•Add the spring onions, carrots and green beans to the dish, and gently fry for 3–4 minutes.

•Return the chicken to the casserole dish, and pour in the stock. Add the potatoes, season with salt and pepper, and bring to the boil. Cover the casserole dish, transfer to the oven and bake for 40–50 minutes until the potatoes are tender.

•Blend the cornflour with 3 tablespoons cold water. Add to the casserole, stirring until blended and thickened. Cover and cook for a further

5 minutes. Serve immediately.