Rabbit Cobbler - Revision history

Drimble Wedge: fixed formatting

2012-06-05T06:50:12Z

fixed formatting

Drimble Wedge at 06:49, 5 June 2012

2012-06-05T06:49:29Z

Drimble Wedge: Created page with "Submitted by notsoape Wikified by Drimble Wedge Category:notsoape's Recipescategory:Dinnercategory:Main Dish[[..."

2012-06-05T06:49:02Z

Created page with "Submitted by notsoape Wikified by Drimble Wedge Category:notsoape's Recipes category:Dinner category:Main Dish[[..."

New page

Submitted by [[:Category:notsoape's Recipes|notsoape]] Wikified by [[User:Drimble Wedge|Drimble Wedge]]
[[Category:notsoape's Recipes]][[category:Dinner]][[category:Main Dish]][[category:Rabbit]]

Serves: 6

* 1 tablespoon sunflower oil
* 900g (2lb) rabbit meat, diced
* 125g (4½ oz) lean bacon, diced
* 1 large onion, sliced
* 1 clove garlic, crushed
* 2 carrots, sliced
* 150ml (¼ pint) dry white wine
* 300ml (½ pint) chicken stock
* 75g (2¾ oz) red split lentils
* 1 large sprig of thyme
* 1 bay leaf
* 2 tablespoons white wine vinegar
* Salt and black pepper
* 2 tablespoons wholegrain mustard

For the cobbler topping:

* 225g (8oz) self-raising flour
* ¼ teaspoon celery salt
* 55g (2oz) butter
* 2 tablespoons chopped chives
* 150ml (¼ pint) skimmed milk

Prep:20 mins | Cook:50 mins

1. Heat the oven to 220°C (425°F, gas mark 7). Heat the oil in a large saucepan, then add the rabbit and bacon. Cook, stirring, until golden.
2. Add the onion and garlic and cook for 1-2 minutes. Stir in the carrots, wine, stock, lentils, thyme, bay leaf, vinegar, salt and pepper.
3. Bring to the boil, reduce the heat, cover and simmer gently for 20 minutes. Meanwhile, sift the flour into a bowl, add the celery salt and rub in the butter. Stir in the chives and milk. Mix to a firm dough. Knead gently, then roll out on a lightly floured surface to 1cm (½ in) thick and stamp out 20 rounds.
4. Add the mustard to the rabbit and spoon the mixture into an ovenproof dish.
5. Put the rounds over the rabbit and brush with milk. Bake for 15-20 minutes, until golden brown.

@@ Line 2: / Line 2: @@
 [[Category:notsoape's Recipes]][[category:Dinner]][[category:Main Course]][[category:Rabbit]]
-Serves: 6
+'''Serves: 6'''
 * 1 tablespoon sunflower oil
@@ Line 19: / Line 19: @@
 * 2 tablespoons wholegrain mustard
-For the cobbler topping:
+'''For the cobbler topping:'''
 * 225g (8oz) self-raising flour
@@ Line 27: / Line 27: @@
 * 150ml (¼ pint) skimmed milk
-Prep: 20 mins | Cook:50 mins
+'''Prep: 20 mins | Cook:50 mins'''
 . Heat the oven to 220°C (425°F, gas mark 7). Heat the oil in a large saucepan, then add the rabbit and bacon. Cook, stirring, until golden.
 . Add the onion and garlic and cook for 1-2 minutes. Stir in the carrots, wine, stock, lentils, thyme, bay leaf, vinegar, salt and pepper.
 . Bring to the boil, reduce the heat, cover and simmer gently for 20 minutes. Meanwhile, sift the flour into a bowl, add the celery salt and rub in the butter. Stir in the chives and milk. Mix to a firm dough. Knead gently, then roll out on a lightly floured surface to 1cm (½ in) thick and stamp out 20 rounds.
 . Add the mustard to the rabbit and spoon the mixture into an ovenproof dish.
 . Put the rounds over the rabbit and brush with milk. Bake for 15-20 minutes, until golden brown.