My dad used to rear rabbits so I was well used to cooking them and we asked Noel & Andrea around who thankfully are not squeamish when it comes to food.
The rabbit was divided into 5 pieces and I cooked it in the oven and served it with mashed potatoes and green beans. The sauce was made with the juices from the meat, white wine and cream. Cooking the mushroom with the meat gave them a richness that went wonderful with the entire meal and we all fought for the mushrooms.
As the rabbit was for free, we had a lovely dinner for next to nothing. If you live near a farm, go and ask the farmer if he is shooting rabbits and if he could give you one (they are a pest to most farmers). Rabbits freeze well - so say yes if they offer you more than one.
You will need:
 |
| A plate of rabbit |
1 rabbit (jointed into 5 pieces)
olive oil
butter
1 large onion
3 cloves of garlic
250g button mushrooms
300ml chicken stock
a glass of white wine
200ml cream
fresh parsley
Preheat oven to 180C (fan 160C).
Heat the olive oil and butter in a large frying pan and fry the rabbit pieces until browned. Remove from the pan and set aside. Add the onions to the same pan (you might want to add some more butter) and fry until translucent. Add the crushed garlic and continue to fry until the rawness of the garlic is gone. Add the mushrooms and fry for 2 minutes.
Tip the lot into an ovenproof dish including the rabbit and pour the stock over and cook it in the oven for about 40 mins. Make sure to baste the meat in between so that it won't dry out.
When cooked through, remove the meat and the mushroom and set aside (keeping it warm). Strain the juices into a pot and bring to a boil. Add the wine and let it reduce by half. Add the cream and let it heat through. Season and add the parsley and serve with mashed potatoes and green beans (I love to add fried breadcrumbs with the beans - a lovely addition, try it).
Bon Appetit
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