Author Topic: West Country Honey prepared Rabbit  (Read 1185 times)

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Offline Gambo

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West Country Honey prepared Rabbit
« on: December 26, 2011, 01:08:16 PM »
This is another of my favourite recipes, that was written by Nick Jenkinson for Airgun World magazine, in February of 2007.


Ingredients

2x rabbits (jointed)

1/2 lb of thick cut bacon (cubed)

2x large carrots (chopped)

12x shallots (peeled)

3x cloves of garlic (finely chopped)

1x teaspoon of black peppercorns (cracked)

4-6x juniper berries (crushed)

2x bay leaves

2x tablespoons of honey

1/2 pint of dry cider

English mustard powder

Fresh coriander and parsley (chopped)

Butter

Flour

Salt


Method

Salt the rabbits liberally and set aside for 45 minutes.

Rinse, dry and cut the rabbits into joints.

Mix 1 teaspoon of mustard powder with 2 heaped tablespoons of flour.

Coat joints in the mixture and retain surplus.

Quick fry the rabbits and bacon pieces in butter, using a very hot pan until brown and crispy around the edges.

Remove rabbit pieces and set aside.

Add shallots and carrots to pan and stir fry for 2-3 minutes.

Add garlic, peppercorns, juniper and honey, and continue to fry until all are coated and starting to caramelise.

Return rabbit joints to the pan and add cider.

Simmer, add bay leaves.

Continue to simmer for 40-50 minutes, string occasionally, and checking that the rabbit joints are cooked through (dependant on rabbit age).

Melt 1 teaspoon of butter in a separate pan, add the remainder of the flour mix and stir well for 3-4 minutes over a low heat, adding flour if necessary to make a thick paste (roux).

Stir small amounts of roux to the rabbit and bacon to thicken gravy as required.

Plate rabbit portions on a plate and arange with vegetables.

Remove the bay leaves and pour gravy over, then garnish with the fresh herbs.

Serve with chunks of fresh crusty bread, and lashing of chilled cider.