Rabbit & Wild Cherry Casserole - Oliver Gladwin, creative chef at London's award-winning Gladwin Brothers' Enterprises
The inspiration for this recipe? In Oliver’s words, “Some massive old wild cherry trees down at Nutbourne, which yield a bountiful crop of very small, sour, bright red fruits. However, the race to harvest is pitted against the local blue jays. We have a hilarious session with ladders, baskets and girlfriends to ensure we get in first!”
This unusual recipe uses the acidity and natural sweetness of the cherries to complement the delicate flavour of the wild meat.
Serves 4–6 as a main course or more as a central sharing dish.
Ingredients
30ml rapeseed oil
2 medium red onions, finely chopped
2 garlic cloves, finely chopped
1 large rabbit (weighing approx. 800g) skinned, gutted and jointed by your butcher
20g plain flour, for coating
120ml white wine
120ml cranberry juice
200g wild cherries, stoned and halved
Salt and freshly ground black pepper
Fresh pasta and summer greens, to serve
- Preheat the oven to 180°C/gas mark 4.
- Heat a heavy-based ovenproof casserole over a moderate heat, add the oil and fry the onions and garlic for 3 minutes until soft and lightly browned.
- Coat the rabbit pieces in flour and add them to the pan.
- Cook the meat for 3–4 minutes until browned on all sides.
- Stir in the wine and cranberry juice. Toss in the cherries and season well.
- Bring up to simmering point, put on the lid (or cover the pan with foil) and transfer the casserole to the oven to braise for 30 minutes.
- Once the casserole is cooked it can be eaten right away or reheated later.
- Serve with some fresh pasta and summer garden greens.
Visit Oliver’s award-winning culinary outlets here:
Rabbit, 172 King’s Road, Cheslea SW3 4UP; rabbit-restaurant.com
The Shed, 122 Palace Gardens Terrace, Notting Hill W8 4RT; theshed-restaurant.com
Nutbourne, 35-37 Parkgate Rd, Battersea SW11 4NP; nutbourne-restaurant.com