About this recipe: A wholesome meal-in-a-bowl, this soup is similar to Scotch broth, but made with lean diced rabbit rather than lamb. Aromatic tarragon and a mixture of vegetables give the soup a fabulous flavour, and an accompaniment of Scottish-style oatcakes brings a contrasting texture to complete the meal.
To make a hearty rabbit casserole, replace the diced rabbit with 4 rabbit joints. Cook in a flameproof casserole, browning the joints with the vegetables in step 1. Omit the vinegar and replace half the stock with red wine. Omit the rice. Cover and cook gently on the hob or in the oven at 160°C (325°F, gas mark 3) for 1½ hours or until the rabbit is tender. Add the green beans for the last 10 minutes of cooking. Serve with baked potatoes or mixed long-grain and wild rice. * For a vegetarian variation, omit the rabbit and use vegetable stock. Use 2 leeks and add 1 crushed garlic clove with the vegetables in step 1. In step 5, add 225 g (8 oz) frozen broad beans with the rice, and 225 g (8 oz) shredded Savoy cabbage with the green beans.
Rabbit is a very low-fat meat and it has plenty of flavour. * Oats and oatmeal are a good source of soluble fibre. This can help to reduce high blood cholesterol levels and slow the absorption of sugar in the body, keeping blood sugar levels stable.
A, B1, B12, folate, niacin, copper, iron, zinc * B2