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rabbit recipe.....


pigeon-richardwall
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Hello Richard,

 

Any simple stew.

 

Get your rabbit (skinned and gutted) and joint it roughly. Pack it into a stockpot with some stock vegetables (the holy trinity are onions, celery and carrots) and some herbs, and cover it with cold water/beer/cider/wine/stock and bring it slowly to a simmer.

 

Simmer for a couple of hours.

 

You can either eat it like that, or leave it to cool and then strip all the meat from the bones and return the meat and the vegetables (plus a few diced spuds, perhaps) to the liquid. Bring back to a simmering point and cook until the spuds are done.

 

This technique works very well as a foundation to a huge variety of soups, stews, and pie fillings, and as a way of preparing the meat for a variety of more sophisticated dishes. Because wild rabbit is very lean, it benefits greatly from a bit of extra fat - some pancetta or other fatty pork is an excellent addition to any rabbit dish.

 

If you want a darker, heartier finished product, fry the rabbit pieces (tossed in a little plain flour), the bacon/pork and the vegetables in a little butter and oil first of all. My own humble pie receipe HERE has some rough proportions.

 

LS

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