Autumn Game Casserole with Laprig Valley Apple Juice by Wendy Barrie

This recipe is ideal for autumn suppers with seasonal produce. Using traditional game and high quality ingredients gives great long-lasting flavours – be sure to mop up all the apple infused gravy with a good artisan bread or buttery mash!

This recipe uses a chive butter. By now chives need harvested so cut the lot. Sort, rinse and leave to dry - they should be fresh but not wet. Chop chives finely and mix into a couple of packets of softened butter. Wrap in clingfilm, like a big sausage, and chill. When hard, cut into discs and freeze. Perfect for cooking with all winter.

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Scotland’s foodie, Wendy Barrie www.wendybarrie.co.uk is a highly respected campaigner for local sustainable food, popular cookery show presenter and food writer. Founder & Director of award-winning www.scottishfoodguide.scot & www.scottishcheesetrail.com. Wendy is Leader in Scotland for Slow Food Ark of Taste.

Ingredients: Serves 4

1 farmed rabbit or 2 wild rabbits

15ml Summer Harvest Rapeseed Oil

1 dollop of chive butter

70cl bottle of Cox Laprig Valley Apple Juice

Freshly ground black pepper and a pinch of Isle of Skye Sea Salt

1 Large onion, peeled and chopped

1 Leek, washed and sliced

A sprig of rosemary

2 Bay leaves

10g Cornflour, optional

Fresh parsley, for garnish

Method:

1.  Joint the rabbit, removing fillets and jointing legs. Set meat aside.

2.  Place all remaining bones in a generously sized pan and cover with water. Add bay leaves and seasoning. Bring to the boil and simmer for an hour or longer. When ready, drain and retain the stock for the dish.

3.  In a pan, melt the butter with the rapeseed oil and sauté the joints until they are nicely browned. Add in the onions, leeks and season. Ensure all ingredients are cooked to a rich golden colour.

4.  Deglaze pan with 150ml of stock and half the bottle of Laprig Valley apple juice. Add the rosemary and simmer, lid on, for a minimum of 50 minutes, adding more apple juice as required. The contents of the pan should remain lovely and juicy. Taste to check seasoning. Any spare stock can be frozen.

5.  When the dish is cooked, add a little cornflour blended with some water if you wish to thicken the casserole. Bring to a boil to create a smooth glaze. Remove rosemary sprig and scatter with parsley.

6.  Serve as suggested.

In association with Taste Communications.

www.tastecommunications.co.uk