Following on from the rabbit photo post the other day I finally got around to preparing it for it’s ultimate purpose …
… dinner!
This is the first time I’ve cooked rabbit and with two more in the freezer I’m sure I’ll modify this recipe in the future … in the meantime here’s what I did. Take:
- 1 jointed rabbit
- 2 carrots
- 2 potatoes
- 1 onion
- some mushrooms
- 1 handful of porridge oats
- 2 tsp herbs
- ground pepper
- 1/4 bottle of red wine
Do this with that stuff:
- Dice carrot & potato and put at the bottom of the pot;
- Dice & fry the onion, adding it to the stuff in your pot;
- Place the rabbit on top of the things in your pot with the herbs and the pepper
- Pour (or maybe slosh :? ) the wine over the rabbit – it’s important to taste the wine at this point ;) ;
- Now pour the stock over everything until it is covered, including the mushrooms (chopped) which you should have added at stage 2 but I forgot to mention that :oops:
- now cover and cook it all day (5 – 7 hours) on a low heat, you should aim for a very gentle simmer … I used a slow cooker although I imagine with enough attention the same could be achieved with the hob or the oven ;) , anyway, apparently you need to cook it for a long time unless you want stringy rabbit … so I hear!
- Add the oats to thicken the sauce and cook until the oats are ready.
I wasn’t keen on the texture of this dish, thanks to the oats so it may be an idea to find an alternative, although it tasted fine … the lass (11 mths) devoured it and the lad turned his nose up at it, although that could mean anything, he’s at that age :roll: … hmmmm, aren’t they always :lol:
