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RACHEL'S RABBIT
This recipe has evolved over the past few weeks and has been tried and tested and finely tuned!! We hope you enjoy ...
Ingredients (Serves 4)
500g Alternative Meats Diced Rabbit
1 tablespoon wine vinegar
25g seasoned flour
2 teaspoons brown sugar
75g Maynards Smoked Bacon
Pinch of salt
2 tablespoons oil
Freshly ground black pepper
2 onions, peeled and cut into wedges
2 carrots, peeled and sliced
½ pint of Pale Ale or to suit
2 slices bread, crusts removed
¼ pint of beef stock
2 eggs, beaten
1 tablespoon French Mustard
2 tablespoons milk
100g button mushrooms, trimmed and halved
Chopped parsley to garnish
Method
Heat the oil in a pan and fry the pieces of rabbit and bacon until well browned, then transfer to a casserole. Fry the onions in the same oil until lightly browned, the sprinkle with any remaining seasoned flour. Gradually add the ale and stock and bring to the boil. Stir in the mustard, vinegar, sugar, and salt and pepper. Add the carrots and pour over the rabbit.
Cover and cook in a preheated oven at 180 degrees C, Gas Mark 4 for about 1½ hours.
Cut the bread into squares or triangles, and dip it into the beaten egg. Increase the oven temperature by 20 degrees C or to Gas Mark 6. Remove the lid from the casserole, gently stir and taste for seasoning, then add the mushrooms. Lay the egg-soaked bread on top of the casserole and return the oven uncovered for about 30 minutes until crisp and lightly browned. Serve sprinkled with chopped parsley.
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Rabbit with Calvados
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Ingredients - Serves 4
2 rabbits, skinned and jointed
55g/2oz bacon, derinded and chopped
200g/7oz onion, peeled and chopped
6-7 juniper berries
2 sprigs fresh thyme
60ml/2fl oz Calvados (can use brandy or cider)
60ml/2fl oz Port (can use red wine)
240ml/8fl oz water
25g/1oz butter
1 tbsp vegetable oil
salt and freshly ground black pepper to taste
Method
Heat the oven to 180C/350F/Gas 4
In a deep fireproof casserole dish, melt the butter and oil and sweat the onions and bacon for about 2 minutes or until soft. Remove the onion and bacon (keep warm) and brown the rabbit joints on all sides in the residue.
Return the onion and bacon, add the thyme and crushed juniper berries. Flambé with the calvados, add the port and water to moisten. Season.
Cover and cook in the oven for about 1 hour. Then remove from the oven and stand for 10 minutes before serving.
Serve with mashed potato, carrots and green vegetables or red cabbage and orange or even rich brown lentils and glazed carrots.
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Rachel's Rabbit Stew
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This traditional country recipe was handed down to Rachel by her Grandmother, and slightly refined by us to bring it to the contemporary dinner table.
Left is another option using shallots or baby onions and a creamy parsley sauce, which is easily prepared in an oval wok.
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