Rabbit in The Dairy recipe
information
Young rabbit is a tender, white meat, which tastes rather like chicken and should not be swamped with strong herbs. This recipe uses milk to enhance the delicacy of flavour, and is deliberately left pale.
ingredients
1 small celery stick, finely chopped
1 small onion, skinned and finely chopped
25 g (1 oz) cooked ham, finely chopped
8 rabbit joints salt and pepper
2 bay leaves
300 ml (1/2 pint) fresh milk
1 small onion, skinned and finely chopped
25 g (1 oz) cooked ham, finely chopped
8 rabbit joints salt and pepper
2 bay leaves
300 ml (1/2 pint) fresh milk
method
1. Put the celery, onion and ham in an ovenproof casserole. Place the pieces of rabbit on top, season to taste and add the bay leaves.
2. Bring the milk to the boil, then pour over the rabbit. Cover tightly and bake at 170°C (325°F) mark 3 for about 2 hours, until the rabbit is tender. Accompany with broad beans or carrots and boiled new potatoes.
2. Bring the milk to the boil, then pour over the rabbit. Cover tightly and bake at 170°C (325°F) mark 3 for about 2 hours, until the rabbit is tender. Accompany with broad beans or carrots and boiled new potatoes.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
