Author Topic: Cidered Rabbit Parcels  (Read 1050 times)

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Offline Gambo

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Cidered Rabbit Parcels
« on: December 26, 2011, 11:51:38 AM »
This recipe is by Clarrisa Dickson Wright, but I don't recall how I came about it. Anyway, it's really delish, and well worth the short time it takes to prepare and cook.

Ingredients

Rabbit

Bacon

sage leaves

Knob of butter

Farmhouse cider (about 1/2 a wineglass)



Method

With the rabbit skinned and ready for the table, cut away the main fillets of meat, Wrap these in cling film and use a rolling pin to beat them flat.

Remove the cling film and place small pieces of bacon and 1 or 2 sage leaves between folded fillets and pin them together with a cocktail stick (your making each one into a parcel).

Next, melt a knob of butter into a frying pan, add the rabbit parcels and gently sear them until they start to brown.

Now pour a good slosh of Farmhouse cider (about half a wineglass) and cover.

Continue to cook until the parcels cooked through (about 10 minutes).

Serve parcels with mashed potatoes and seasonal veg.

The remainder of the rabbit carcass can be boiled down to make a tasty broth.


Offline Airgunner

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Re: Cidered Rabbit Parcels
« Reply #1 on: December 31, 2011, 11:14:47 PM »
That sounds a good one, you can do it at The Meet. I will bring the cider.
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Offline Gambo

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Re: Cidered Rabbit Parcels
« Reply #2 on: January 01, 2012, 11:16:05 AM »
And I will drink the cider!!!  :-[


Yep, it can be done at the meet, but as most of you know, there is a lack of Bunnies where I live (due to the very flat and wet ground), so it would need other attendees to bring some rabbit along, if they would be so kind (or shoot some when we are there).

Offline timmytree

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Re: Cidered Rabbit Parcels
« Reply #3 on: January 02, 2012, 05:36:14 PM »
Only half a glass of cider though?
Better do my pork chops in cider, that starts with half a gallon!  ;D
Related to Worzel Gummidge. Would like to slip Aunt Sally a portion.