Andrew Webb, met food blogger, Helen Graves, on his Big British Food Map journey round Britain. Check out Helen's tasty way of rustling up rabbit
1.Preheat the oven to 200ºC/400ºF. Heat some oil in a pan, about 3-4 tablespoons, add the rabbit pieces and cook on a high heat until browned on all sides. I like to use a roasting tray, which I put directly onto the stove top and then transfer to the oven later. Remove the rabbit pieces and set aside.
2. Add the onions and garlic to the pan and fry for a couple of minutes, stirring. Add the wine, tomatoes, bay leaves and thyme, cook for a minute then add back the rabbit pieces.
3. Add the stock, cover with foil and cook for 30 minutes then remove from the oven and set the rabbit pieces aside. Remove the thyme and bay leaves from the pan then reduce until thickened by approximately half. During this time, shred the rabbit meat from the bones then add back to the sauce along with the mushrooms and parsley.
4. For the béchamel: Bring the milk to almost boiling then set aside. Melt the butter in a pan, then add the flour and stir vigorously to form a roux. Add a little of the milk at a time until all the milk is incorporated, stirring constantly. Add the Parmesan and stir to combine before adding the sage and seasoning.
5. Turn the oven to 180ºC/350ºF. Layer the rabbit mixture, lasagne sheets and béchamel sauce, repeating as necessary. Top with grated cheese and bake for 30-40 minutes.
4Food is on a quest to find the best British grub. If you know a great food place near you, add it to the Map.
Read Andrew's day by day accounts of life on the road
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments