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