[Bodger]

The other night my son went out with the air rifle and potted two nice young rabbits using the lamp.
Tonight I'm going to prepare a nice recipe of marinated rabbit with apples.

You need the following for the marinade.

One sliced onion
one sliced carrot
two sprigs of parsley
one bay leaf
salt and pepper
thyme
quarter of a pint of white wine.
one tbs of olive oil.

The main dish

One rabbit
2 tbs of butter
three green apples, sliced and cored.
three sliced onions
half a pint of cream or creme fraiche
juice of half a lemon.

Tonight I'm going to cut up the rabbit and marinate it.

Take one young bunny


and cut it into pieces



put the pieces in a large bowl


and add all the ingredients for the marinade


add a free plug for the hand carved oak spoon from fish :-)


and leave overnight in the fridge before step 2 tomorrow night :thumbup


You do

Combine all the marinade ingredients. Cut the rabbits into pieces and marinate in the refrigerator overnight. Dry the rabbit pieces and brown lightly in the butter. Remove and add the apples and onions and cook for a few minutes. Put the rabbit back into the pan and add the cream. Cover and cook very slowly on the hob for about one and a half or until tender.
Remove the meat and keep warm.
Put the sauce through a liquidiser with the lemon juice. Reheat the sauce and pour over the rabbit.



Step 2

You dispose of the marinade.


The finished article was well worth the wait. :-)  Here are a few pictures of it while cooking. The resulting sauce was nice and fruity.



Before it was cooked.




After an hour and half of gentle simmering.




The apples, onions and cream were liquidised and formed the sauce.




The finished article. Well worth the effort and one that I would do again. :thumbup:

[Aunt Sally]

Yum...  What time do you want Aunty to come round for dinner  

[shaun]

very nice bodger but can i have mine with good dollop of mash and half a loaf  

[jackiestagg]

Here's an even simpler one if its a young rabbit - mix together a tablespoon of flour, some salt n pepper and a teaspoon of dry mustard. joint the rabbit and toss in the flour mix. Fry in olive oil, butter or (best) bacon fat for about 10 minutes until still pink by the bones. Eat with mustard and brown bread.MMmmmm...

[DD.]

Wot - no cider Bodger?

[muntjac]

heres one of mine ... 2 nice 3/4 grown harvest rabbits .22 shot last night . skinned etc .leave whole to soak in water overnight . place in roasting tin . add 4 big onions chopped up roughly .same with carrots .same with spuds . add 4 italian oxo stock cubes and fill the tray to half with cold water .add handfull fresh rosemary .n loads  of aggypants fresh basil torn roughly . cover the tin to stop to much water evaporating and into a 100c oven for 5 hours ..wack oven on full  make some cornflour up ,remove rabbit  add cornflour to thicken gravy place in griill to keep warm ( dont switch it on the heat from the oven wil be ok.. in the meantime make up some yorkie pud mix . self raising flour 2 yolks 3 whites .salt pepper with very ice cold water mix , mix , mix .. use a leccy one  ,place your dinner plate sized flan trays in the oven with a 1/2 cup of sunflower oil . heat to spitting .pour in the yorkie mix  back to oven when tey have risen and turned golden .turn em out onto aplate n dump a rabbit on each .add the veggies n gravy ...... perfick oh did i sday that what im having fer me tea  

[Bodger]

Six of the best tonight :thumbup:



Lamping in the wind and rain. How would you cook yours ?