capt.jack Posted June 27, 2010 Report Share Posted June 27, 2010 take a skinned rabbit a soak overnight in lightly salted water dry and fry on each side until golden brown. Put in a large saucepan with onions and any other veg you fancy add a tin of chopped toms and a chicken stock cube cover rabbit with water and simmer for 2 hours until meat falls away from bones. Remove rabbit and pick carcass return to pot and add 200g of pasta cook till pasta is soft and season to taste allow to cool place in a caserroll dish cover with greated cheese a bake at gas mk 5 for 35mins and you can make 1 rabbit serve 4 and might even have leftovers for next day (never happens here though) enjoy Jacko Quote Link to comment Share on other sites More sharing options...
markhf Posted July 8, 2010 Report Share Posted July 8, 2010 Nice one, the freezer is getting a bit full now and always after different ways to cook em, had rabbit satay planned for tomorrow but Im going to try your rabbit pasta dish instead Quote Link to comment Share on other sites More sharing options...
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