Rabbit and Broccoli Casserole
4 Rabbit joints
2 tbls of olive oil
1 large leek washed and sliced
3 celery sticks, washed and sliced
450ml / .75 pint of chicken stock
225g / 8oz can of butter beans
6oz broccoli florets - fresh or frozen
2 tbls of cornflour
freshly ground black pepper to taste
Heat the olive oil in a large pan, add rabbit, seal for two to three minutes. Add leaks and celery and cook for two min.
Pour in chicken stock bring to the boil, cover and simmer for 15 mins
Add the butter beans and broccoli to the pan return to the boil and simmer for a further 10 minutes or until rabbit is fully cooked and tender.
Blend the cornflour with 85ml / or 3 fluid oz of cold water and stir into the casserole. Season with pepper serve with plain boiled rice or brown and wild rice mixed.