Wild Rabbit Recipes
Wild Rabbit Background
Our Wild Rabbit range
Buy wild rabbit now
Wild rabbit Recipes:
Generally allow about 1/2 1b rabbit per person.
We have more rabbit and other recipes for the unusual meats in our range in our "Unusual Meats Recipe Leaflet". To order the leaflet, click here.
Devilled Rabbit
(serves 4)
Ingredients :
- I rabbit washed in water with a little vinegar then diced
- 4 oz fat bacon, finely chopped
- I 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.
Jugged Rabbit
(serves 4)
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.
