so you have your rabbit ,,, what now

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muntjac

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so you have your rabbit ,,, what now
« on: December 20, 2006, 22:41 »
lets have some nice recipes for rabbit folks .how would you serve it up  :D
still alive /............

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Ice

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so you have your rabbit ,,, what now
« Reply #1 on: December 20, 2006, 23:04 »
Rabbit with mustard

1 rabbit jointed into six pieces
French mustard (or whatever you prefer)
1 tsp chopped tarragon
2oz butter or dripping
3oz bacon or salt pork, diced
1 onion chopped
1 clove of garlic
1tsp plain flour
1 pint of chicken stock
Oven at gas mark 3

Soak rabbit in cold, salted water for three hours, drain and dry well.  Spread two tablespoons of mustard and tarragon mixed together over rabbit and leave overnight in fridge.  Heat butter or dripping in a frying pan and brown rabbit.  Place in a casserole.  Add bacon, onion and garlic to the pan and soften.  Stir in flour and cook for one minute.  Remove from heat and stir in stock.  Bring this to the boil, stirring.  Pour over rabbit and cook covered in the oven for 1.5 hours.  Place rabbit on a warmed serving dish.  Add  1tsp of mustard to sauce and check seasoning.  Boil for 1 minute.  Adjust as necessary.  Pour sauce over rabbit.  Serve with veg in season.

Enjoy.
Cheese makes everything better.

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muntjac

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so you have your rabbit ,,, what now
« Reply #2 on: December 20, 2006, 23:07 »
mmmmmmmmmm yum will have to consider that one .. you folks have until 4pm thursday to convert me to your recipe  :wink:

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sorrel

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so you have your rabbit ,,, what now
« Reply #3 on: December 21, 2006, 10:45 »
Rabbit a la Sorrel

2kg (4lb) Rabbit, jointed
285ml (½ pint) Chicken Stock
140ml (¼ pint) White Wine
2 tbsp Seasoned Flour
55g (2oz) Butter
1 Garlic Clove
1 Bouquet Garni
2 tbsp Double Cream
1 tbsp Parsley
2 tsp Cornflour
2 tsp Tomato Purée
Parsley
Salt and Pepper
Coat the rabbit joints in seasoned flour and fry in butter in a flameproof casserole, browning on all sides.
Add the stock, wine and tomato purée, bring to the boil.
Add the bouquet garni, crushed garlic and season to taste.
Reduce the heat and cook gently for 1½ - 2 hours or until the rabbit is tender.
Transfer the rabbit to a serving dish, keep warm.
Transfer the sauce to a saucepan, removing the bouquet garni
Mix the cream and cornflour together, and stir into the sauce until thickened.
Pour sauce over rabbit and garnish with parsley.



Yes - before you say anything - I'm aware every Sorrel recipe involves alcohol
 :roll:
Starting from scratch............

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muntjac

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so you have your rabbit ,,, what now
« Reply #4 on: December 21, 2006, 14:12 »
%%% hic %% can i mis out the chuclon stuck n us mo inew :tongue2:

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shaun

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so you have your rabbit ,,, what now
« Reply #5 on: December 21, 2006, 16:34 »
spit roast over a camp fire.  :wink:
feed the soil not the plants
organicish
you learn gardening by making mistakes

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supersprout

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so you have your rabbit ,,, what now
« Reply #6 on: December 21, 2006, 22:46 »
With cream and morel mushrooms:

Lightly brown joints in butter, add white wine to cover, add morel mushrooms, simmer for about an hour, bring up heat to reduce liquid, add creme fraiche, salt and pepper.

Jugged:

Marinade joints overnight in red wine, carrot, onion, garlic and pot herbs. Take joints out of marinade, dry and stew lightly in butter with some pancetta or bacon. In the meantime, boil up the marinade for ten minutes. Strain hot marinade over rabbit, stew gently. I like olives with this :D

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Flower

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so you have your rabbit ,,, what now
« Reply #7 on: December 21, 2006, 23:41 »
Our cat likes a rabbit . Specially a young one.Usually leaves me a fur present on the doorstep. No meat. Just as I like it.I prefer the fur on the rabbit myself, but cat likes rabbit.Its better to see the cat have the rabbit than the idiots that drive around the fields at night and take pot shots from their car. I just put a light on in every room in the house and shine a very good beam at the car,   seems to work.Rabbits arent the exactly greatest flavour in the world and always need a bit of something else like pork , bacon,mushrooms,or herbs to pump it up.I once did a jugged hare.Bit of a blokey thing.Men like meat.
                           Here's a pie recipe eaten hot or cold.
 Skin and wash rabbit well.(Soak it in salt if you want it a bit whitey.) Boil it in a little water with 2 onions,pepper and salt  until tender. When cooked, remove all bones and chop up the meat .Then mix it all well together with half a pound of sausage meat and a little sage.Put it into a pie dish,with a cupful of stock and cover with pastry made with 3ozs lard and 8ozs of S.R. flour. Bake in a good oven for 3/4hr to 1hr. Very tasty supper dish .
                          Here's a Paste too,
 Cut rabbit into small joints and put into a casserole with
 egg size  lump of butter,lump of sugar ,onion suck with12 cloves, 6 peppercorns,12 allspice berries and 3 blades of mace.Cover closely and cook slowly until the meat leaves the bones easily. When cold put the meat  through a mincer 2 or 3 times  then beat together with 1/2lb. butter or marg,  1 dessertspn Worcs Sauce and a little cayenne pepper and a teaspn. more sugar. Put into small pots and pour over a little melted butter.



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