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Rabbit

Introduced by the Romans into Britain, rabbits have been both the scourge and savior of farming areas. In large numbers they can devastate crops, but in the lean times of winter they used to offer a nutritious and welcome meal.

The advent of myxomatosis in the 1950's was a relief to farmers, but was a very unpleasant disease for the rabbit. The rabbit population's natural resistance to "Myxi" means that it is now an increasingly rare event, but a few people still have an aversion to rabbit meat because of their distaste of the disease. Obviously, all rabbits sold are thoroughly checked for the tell tale signs of the disease before being offered for sale.

Rabbits still make a tasty and inexpensive meal.

Whole rabbit - skinned, dressed and oven-ready, about 1-2 lbs

Portioned Rabbit - made into 4 portions, ready to casserole, etc.

Rabbit Casserole - cubes of meat, just ready for a range of tasty dishes.

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Rabbit with Rosemary
Allspice berries give this dish the subtle flavours of nutmeg, cinnamon and cloves combined. The leftovers will freeze very well or try shredding the rabbit and serve it in the sauce with buttered noodles.

Ingredients

Method
  • 120ml olive oil
  • 2 leeks, finely chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 bay leaves
  • 4 dried red chilies
  • 1.5kg rabbit, jointed or 8 rabbit hind legs, well trimmed
  • 175g pancetta or streaky bacon lardons
  • 6 garlic cloves, peeled
  • 1tsp ground allspice
  • 25g plain flour
  • 450ml red wine
  • 300ml chicken stock
  • 2tbsp fresh rosemary
  • salt and freshly ground black pepper
  • creamy mashed potato buttered peas, to serve

Place the oil, leeks, carrots, celery, bay leaves and chilies in a non-metallic bowl. Add the rabbit and season generously. Cover tightly and leave to marinade in the fridge for at least 2 hours up to 24 hours is best, stirring a couple of times.

Heat a large heavy-based casserole dish. Remove the rabbit from the marinade, brushing off the vegetables and add to the dish. Fry for about 10 minutes until nicely browned, turning regularly. Transfer to a plate.

Remove the bay leaves from the marinade and reserve, then remove and discard the chilies. Add the pancetta or bacon to the same pan and when it renders a little fat, add all the marinated vegetable mixture and the garlic. Cook for about 10 minutes until lightly golden and just tender, stirring.

Stir in the allspice and flour and cook for a minute or two, being careful not to burn the mixture. Gradually pour in the wine, stirring constantly, then turn up the heat and boil for a few moments. Pour in the stock, stirring to combine, then turn down the heat and add the rabbit pieces, reserved bay leaves and the rosemary. Cover and simmer for about 45 minutes until the rabbit is completely tender. Season to taste. Serve at once with the mashed potatoes and peas.


Serves: 4

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  Rabbit in White Wine

Ingredients

Method
  • 1 Large Rabbit (cut in pieces)
  • 3 tablespoons Butter
  • 1 Onion (sliced)
  • 1 Carrot (sliced)
  • 2 Celery stalks (diced)
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon Marjoram
  • 1 cup Chicken bouillon
  • 2 tablespoons Vinegar
  • 1/2 cup Dry white wine
  • 1/4 cup Sour cream
  • Salt & pepper
 In 2-qt casserole, micro butter 1 minute on high to melt.  Stir in onion, carrot and celery to coat.  Micro on high 2 minutes.  In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine.  Place rabbit pieces on top of vegetable mixture.  Pour wine seasoning mixture over both.
Cover and micro on high 5 minutes.
Microwave on bake or 60 percent for 7 minutes.  Stir.  Microwave on bake 5 minutes more.
Stir in sour cream.  Microwave on bake for 5 minutes to complete.  
Serve over buttered noodles

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Rabbit sautéed with cream
A lovely, tender dish. Serve with applesauce. Rabbit is often found in specialty meat stores, but if you get one from a hunter; skin, clean and cut it into serving pieces. Get your butcher (or the hunter) to do it if you'd prefer.

Ingredients

  • 4 lb rabbit, domestic or wild
  • 6 tbsps flour
  • salt and freshly ground pepper
  • 2 tbsps butter
  • 2 tbsps oil
  • 1-1/2 cups light cream

Method

Dust with 4 tbsps flour, sprinkle with salt and pepper. Heat butter and oil in large skillet, brown pieces on each side. Cover, cook for 25 minutes or until juices run clear. Transfer rabbit to a warm plate. Add 2 tbsps flour to pan drippings, stir and scrape bits from pan bottom. Slowly stir in cream and stir over medium heat at least 5 - 6 minutes. When thickened, spoon some of sauce over rabbit. Serve remaining sauce in a bowl.

Serves: Serves 4 - 5.

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JUGGED RABBIT

Ingredients :

  • 1 rabbit, portioned

  • 3 Onions thinly sliced

  • 2 carrots thinly sliced

  • 2 tbsp quince jelly

  • 2 tbsp apple jelly

  • 5 tbsp butter or margarine

  • 1 tsp pepper

  • 1/2 cup flour

  • a little lemon juice

  • 4 pts water

  • l tbsp port

  • bouquet garni (parsley, thyme and bay leaf)

  • 2 tsp salt

 Method:

Soak rabbit in cold water for a few minutes, remove and dry. Place the joints on a flat dish and sprinkle with salt and pepper. Pour over the port and place a few slices of onion on top of the meat. Marinade for I hour. Melt the butter or margarine in a large saucepan and fry the remaining onions and the carrots in it for 1 minute, then stir in the flour, a little at a time. Blend in the water then add the bouquet garni rabbits liver and simmer; covered for 3 hours. Remove the bouquet garni and serve at once garnished with parsley.

 

(serves 4)

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Devilled Rabbit

Ingredients :

  • 1 rabbit washed in water with a little vinegar then diced
  • 4 oz fat bacon, finely chopped
  • 1 large onion finely chopped
  • 8 oz mixed carrots, leeks and turnips, diced
  • 5 tbsp flour
  • 1/4 Pt milk
  • 1 pt water
  • 1 tsp Worcester sauce
  • 1 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • garnish- finely chopped parsley

Method :

Sauté the bacon in a large saucepan with the onion, carrots, turnips, rabbit, curry powder and Worcester sauce for 2 or 3 minutes.  Add the water and bring to the boil. Season with salt and pepper and reduce the heat to low. Simmer, covered, until the rabbit is tender about 1 1/2  hours. Blend the milk and flour in a small bowl, stirring continuously, and cook until the sauce is smooth and thick. Add more salt and pepper if necessary, and serve at once, garnishing with parsley.

(serves 4)

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