[fish]

here's a recipe that's all but free,all the main ingredients can be found free in the hedgerows and woods at this time of year.we have this weekly till the ransomes are over.

You will need:

2 fresh rabbits 

4 good hand fulls of fresh nettle tops

a good sized bunch of wild garlic: 

a small handful of wild violet leaves:

a little seasoned flour
a little cooking oil or lard
2 pints of chicken stock or 4 oxo's.


prepare yer rabbits and joint them:


then toss them in the seasoned flour til browning,place them in a casserole dish,now deglase the pan with the stock and set to oneside.wash and chop the nettlesand violet leaves,(violet leaves will thicken the stock as arrow root or cornflour would) add to the casserole dish,chop the whites of the wild garlic and then add too including the garlic flowers.
 now pour the stock over and place in a moderate oven for 2  1/2 hours.
serve with a salad of young primrose leaves , cowslip leaves , dandelion leaves and hawthorn shoots,some boiled bull rush roots would be a free potato substitute. its a good free meal!
as with all wild gathered foods be sure you know that you have gathered the correct plants.

[flowerpower]

Hi Fish
I've just come back from a day at River Cottage learning about edible hedgerows; I love foraging. We regularly have rabbit to eat at home, too. Where did you learn your foraging habits? (I had no idea that violet leaves are edible...) I can now i.d pig nuts (or the plant above them!), wood sorrel, yarrow, wild mint, sea beet, fat hen, chickweed and the obvious ones like dandelions, too. The guy who ran the RC course is bringing out a book on hedgerow foraging + recipes in August. I'm getting out asap to try and get some nettles for your chutney. Looks great. Keep posting on here. Am enjoying it loads!

[Cazzy]

That sounds delish, I hate that I live in the city.  I've never tried rabbit.