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Been to Tatton Park today and went into the shop selling food, my favourite kinda shop!

I bought a rabbit which is nestled in the freezer now. Mum is a big fan of rabbit and hasn't had it for years, I want to make her something delicious with it, any suggestions?

:-\

Years ago I used to put it into casseroles.Pies are good. :)

Great curried.

Bunnies can be a bit tough so pie or casserole to be on the safe side. But if you know its young then rubbed with Dijon mustard and roasted. Served with roasted root vegs with rosemary and red wine gravy.

I made the Valentine Warner recipe from What to Eat now. It was really tasty. Even the OH enjoyed it and he isn't really a rabbit fan!
http://www.bbc.co.uk/food/recipes/database/rabbitwithpetitspois_89774.shtml

RABBIT CASSEROLE WITH DUMPLINGS

4oz streaky bacon rashers rinded and chopped
4 rabbit portions
4 celery stick chopped
2 leeks, trimmer, and sliced
1 bay leaf
8oz carrots sliced
2tbsp plain wholemeal flour
1 pint chicken stock
salt and pepper

Fry the bacon in a flameproof casserole until the fat runs.  Add the rabbit and fry gently until browned.  Remove from casserole.  Add the celery, leeks and bay leaf and carrots and mix well.  Sprinkle in the wholemeal flour and stir well.  Cook for a minute, then gradually add stock.  Bring to boil, stirring continuously.  Season to taste.  Return rabbit to casserole.

Cover and bake at 170C for about 1½ hours, or until the rabbit is tender.

Dumplings

3oz self-raising flour
1½ shredded beef suet
1tbsp snipped fresh chives

To make the dumplings, mix the self-raising flour, suet, chives and salt and pepper.  Add enough cold water to make a soft dough.  Twenty to twenty five minutes before the end of the cooking time, shape the dough into 12 balls and place on top of the casserole.  Cover again and bake until the dumplings are well risen and cooked through.


Can thoroughly recommend this one, but it has to be wholemeal flour.

valmarg

 ;D

As I expected, spoilt for choice now! Thanks folks.

j

Praps more for you than your mum, but my most fave rabbit dish is with olive oil,  red wine, loads of garlic & chilli & rosemary....simmered until the flesh is deep red and the juice reduced. It's called "cacciatore" (hunter-style?) So save some of it and try this for yourself, Katy 8)