Happy to see some rabbits brought home, Jane Price makes the best of them
Jane Price turns a long-awaited rabbit into a superb summer supper for two
Strictly speaking a pie would be encased in pastry, but if Mary Berry can get away with calling it a pie when topped with mashed potato, then so can I! Who am I to argue with The Berry?
It’s really good to be cooking rabbit again. We haven’t eaten much of it recently because the population has been low for a while and Phill has been loth to shoot them. During the spring, the population has become abundant again, and we are glad to help clear a few rabbits where they have been causing damage on a friend’s farm.
Phill has been out hunting them again and has brought home a good stock of them for the freezer. After a few months of not having any rabbit, it’s a real treat to have some of this low-fat and tasty white meat
again. I fell back on my standard technique of poaching the rabbit in water for about 45 minutes. This makes the meat tender and I find it a good use of time to do a batch of poaching and then put meat in the freezer until we need it. Individual pie dishes are also great for freezing.
If you haven’t eaten rabbit before, then I recommend you give it a try. It’s true that it’s a bit like chicken, and you can use chicken for this recipe if you prefer, and the flavour is not very strong so you can use it in your everyday cooking without traumatising your family. If you don’t tell
“the flavour is not very strong so you can use it in your everyday cooking without traumatising your family”
them, they won’t know! If you are trying to get them to eat a more healthy diet you can always add in a few more veggies that have been through the blender first. It will help to thicken the sauce and add to their five-aday count – it’s a win-win.
Main: It’s good to have rabbit back in my kitchen