Di - rabbit recipe
Posted: 09 Mar 2013, 19:18Di - do have a go at cooking rabbit. It really is lovely. Both my girls like it (even L, the sausagetarian!!).
This is our favourite recipe. It takes some cooking but the prep is really easy. Its a Jamie Oliver recipe. It makes quite a lot so I freeze it in portions.
12 hour rabbit bolognaise
3 rashers streakybacon, chopped
2 bay leaves
2 sprigs rosemary
1 whole rabbit (skinned) including offal
1 bulb garlic, left whole but skin peeled away
2 leeks, left whole, washed and topped and tailed
2 carrots, left whole, washed, topped and tailed
2 sticks celery, left whole, washed and trimmed
2 red onions, left whole, skinned
20g dried porcini mushrooms
2 x 400g tins chopped tomatoes
1 x 500g can light smooth beer
2 tblsp tomato puree
1 whole nutmeg
1/2 lemon
Preheat the oven to 110 deg. Put a massive casserole type pan on a medium heat and add some oil. Add chopped bacon. Once lightly golden add the bay and rosemary and then lay the whole rabbit and offal on top of it (I curl it round in the pan). Put in the garlic bulb, leeks, carrots, celery and onions. Add the dried mushrooms, tinned tomatoes, beer, tomato puree and just enough water to cover it all (roughly 1 litre). Bring to the boil, season generously. Finely grate in half the nutmeg. Put lid on and put in oven and cook for 12 hours.
Once cooked let it cool down a little. Put on some Marigolds and dive in there! Pick through small handfuls of the stew, removing any bones or vegetable skins, transferring the good stuff to another casserole pan. Discard the herbs, flake the meat off the bones. Scrunch the vegetables and offal between your hands as you go and break them into smaller pieces (if you are squeamish you could chop them). Pour any juices left behind into the new pan. Check the seasoning. Finely grate zest of 1/2 lemon in. Split it up ready for freezing.
I serve it with pasta and chunky bread. You just need to warm the ragu up when you need it. Its a great thing to keep in the freezer and makes a change from beef!
This is our favourite recipe. It takes some cooking but the prep is really easy. Its a Jamie Oliver recipe. It makes quite a lot so I freeze it in portions.
12 hour rabbit bolognaise
3 rashers streakybacon, chopped
2 bay leaves
2 sprigs rosemary
1 whole rabbit (skinned) including offal
1 bulb garlic, left whole but skin peeled away
2 leeks, left whole, washed and topped and tailed
2 carrots, left whole, washed, topped and tailed
2 sticks celery, left whole, washed and trimmed
2 red onions, left whole, skinned
20g dried porcini mushrooms
2 x 400g tins chopped tomatoes
1 x 500g can light smooth beer
2 tblsp tomato puree
1 whole nutmeg
1/2 lemon
Preheat the oven to 110 deg. Put a massive casserole type pan on a medium heat and add some oil. Add chopped bacon. Once lightly golden add the bay and rosemary and then lay the whole rabbit and offal on top of it (I curl it round in the pan). Put in the garlic bulb, leeks, carrots, celery and onions. Add the dried mushrooms, tinned tomatoes, beer, tomato puree and just enough water to cover it all (roughly 1 litre). Bring to the boil, season generously. Finely grate in half the nutmeg. Put lid on and put in oven and cook for 12 hours.
Once cooked let it cool down a little. Put on some Marigolds and dive in there! Pick through small handfuls of the stew, removing any bones or vegetable skins, transferring the good stuff to another casserole pan. Discard the herbs, flake the meat off the bones. Scrunch the vegetables and offal between your hands as you go and break them into smaller pieces (if you are squeamish you could chop them). Pour any juices left behind into the new pan. Check the seasoning. Finely grate zest of 1/2 lemon in. Split it up ready for freezing.
I serve it with pasta and chunky bread. You just need to warm the ragu up when you need it. Its a great thing to keep in the freezer and makes a change from beef!
then again others might like it) and next time I see a rabbit at a farmers market I promise I will buy one and try it.