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Rabbit Feast
Another guest post. This one is from Andy, who I met at work. Sadly, he has moved on to pastures new, but he is a thoroughly lovely chap, and fellow foodie. This recipe was taken from a 1930s cookbook, and is best served with freshly baked crusty bread.
Rabbit Feast
Serves | 4-6 |
Ingredients
- 1 Rabbit (either whole, or 6 ptns)
- 250g Smoked Back Bacon
- 2 Onions (chopped)
- 1 tablespoon Plain Flour
- 2 pints Chicken Stock
- Salt and Pepper
- 1 Bouquet Garni
- 1kg Potatoes
- A selection of root veg
Directions
1. | Pre-heat the oven to Gas Mark 3 / 160°C / 325°F |
2. | Remove the fat from the bacon and set aside, then cut into strips |
3. | In a heavy bottomed casserole pot, fry the bacon until crispy then remove and put to one side |
4. | Add the bacon fat to the hot pan and cook over a low-medium heat to render down |
5. | Brown the rabbit in the bacon fat, then set to one side, and remove any leftover bits of bacon fat |
6. | Add the chopped onion to the pan and cook until it start to turn golden |
7. | Add the flour and stir though, and cook for a few minutes |
8. | Slowly add the chicken stock, a little at a time, stirring well between each addition to remove any lumps |
9. | Take off the heat and season with salt and pepper, then add the bouquet garni and the rabbit. Place the lid on the pot and cook in the oven for 2 hours |
10. | Carefully remove the rabbit from the pot, and once cooled enough, remove the meat from the bones. Place the meat back in the pot and throw the bones away |
11. | Add the potatoes and root veg and check the seasoning |
12. | Boil on the hob with the lid on for about 1 hour until the vegetables are tender, and serve |
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