Have a gander at Rosie’s ex­per­i­men­tal rab­bit recipe – it’s ‘berry’ good

Airgun World - - Rosie’s Recipe -

This is a ‘roast’ rab­bit recipe that I came up with as an ex­per­i­ment. Usu­ally, I go through the rig­ma­role of wrap­ping it in loads of streaky ba­con, cov­er­ing in tin-foil, roast­ing in the oven for an hour or more, de­pend­ing on the age of the rab­bit, and then ten minutes to crisp it all up, but I was cook­ing rab­bits to strip down and freeze the meat, so I left one whole and tried a dif­fer­ent ap­proach.

It was a suc­cess, and so much moister and tastier than just bung­ing a rab­bit in the oven. It’s braised first in onion, car­rot and cel­ery, so it ab­sorbs all that love­li­ness, and there’s more sea­son­ing added in the sec­ond stage, so it turns out as a flavour bomb.

The goose­berry sauce is my grand­mother’s recipe and well worth the ef­fort of sourc­ing the fruit. They’re eas­ier to find now that I’ve


I Car­rot, onion, cel­ery, bay leaves I Whole rab­bit

I Streaky ba­con

I Sea­son­ing moved to the coun­try­side and have un­lim­ited ac­cess to farm shops, but I’m tak­ing no chances and have planted a couple of bushes, so next year I’ll be able to make the sauce and bot­tle it.

This dish makes a lovely evening meal, and it’s quick, so by the time you’ve cooked the roasties, it’ll all be ready to eat – 30 minutes,


I Goose­ber­ries

I 25g but­ter

I Sugar to taste

I Tea­spoon­ful of gin­ger paste (op­tional)

tops. Roast the spuds on a high heat, af­ter par-boil­ing, and pop the rab­bit in for the last 15 minutes of cook­ing time, un­til the ba­con is crisp. Serve with the usual sus­pects, goose­gog sauce on the side, and not nec­es­sar­ily on a Sun­day. You can also serve with creamed pota­toes and a green veg­etable, as I have here – the choice is yours. I

Serve with what­ever takes your fancy.

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