Cwningen & Chorbys (Rabbit With Lentils)
- Ready In:
- 2hrs 30mins
1 meat casserole
- 2 -3 lbs rabbit (cut into jointed pieces)
- 8 ounces lentils (soaked overnight in about 2 quarts of water)
- 1 medium onion (chopped)
- 1 medium onion (quartered)
- 1 pint lamb or 1 pint chicken stock
- 2 pieces bacon (cooked & chopped)
- 1 tablespoon parsley (chopped)
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon salt (divided)
- 1 teaspoon black pepper (divided)
- 1⁄4 teaspoon mustard powder
- 1⁄2 cup flour
- 5 tablespoons oil
- Drain and rinse the lentils and add them to the pot with the quartered onion.
- Add the mustard powder and half of the salt and pepper to the lentils.
- Cover and simmer approximately 1 hour -- until lentils are tender.
- Allow the lentils to cool and press the lentils through a sieve to liquidize and set aside.
- Mix the flour and the other half the salt and half the pepper in a small bowl.
- Dredge the meat pieces in the seasoned flour and set aside.
- Place the oil in a fry pan and heat until medium hot.
- Brown all sides of the meat then place the meat in a lightly greased large casserole baking dish.
- Saute' the chopped onion in the remaining oil in the fry pan until soft.
- Add the stock and the the parsley, thyme, and bay leaves with the sautéed onion pieces.
- Bring to a boil stirring to deglaze the pan.
- Pour the sauce from the skillet over the meat in the casserole.
- Cover and cook in a preheated 350 degree oven for about 45 minutes.
- Carefully drain the liquid that is left in the casserole dish into the lentil puree, mixing well.
- Pour the two combined liquids over the rabbit and sprinkle the bacon pieces on top.
- Return the rabbit casserole to the oven and cook another 15-20 minutes.
- Garnish with extra parsley if desired and serve.
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