METHOD

Airgun World - - Rabbit Chowder -

Place the rab­bit into a pot, along with a cou­ple of sticks of cel­ery, a car­rot and an onion. Sim­mer un­til ten­der – about 45 min­utes. Al­low to cool, and re­move meat from the bones. Strain the broth into a large bowl. Dis­card the veg – yes I know – waste, but it’s un­recog­nis­able by now! Heat the broth in a large pot over medium-high heat. Add fresh cel­ery, car­rot, onion and pota­toes. Check sea­son­ing and add a stock cube if nec­es­sary. Sim­mer for 15 min­utes, then add half the rab­bit meat and the sweet­corn.

(Keep the other half of the meat for rab­bit pies – see Fe­bru­ary is­sue.) Driz­zle in the corn­flour mix and stir un­til it thick­ens. Cook for a fur­ther three min­utes. Sea­son to taste. Serve with crusty bread.

3. Re­move meat from bones.

9. Driz­zle in corn­flour mix.

6. Add veg­eta­bles.

4. Prep veg­eta­bles.

7. Sim­mer un­til veg are ten­der.

8. Add rab­bit meat and sweet­corn.

2. Strain the broth through kitchen pa­per.

1. Gen­tly stew rab­bit for about an hour.

5. Place broth in a large pot.

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