COUN­TRY KITCHEN

Happy to see some rab­bits brought home, Jane Price makes the best of them

Air Gunner - - Contents -

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

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