Rabbit & Sage Fricassee
Serves 4
(Majorie Kyle)

4 Large rabbit joints or 8 smaller ones.
1.5oz (40g) Butter.
1 Medium onion, finely chopped.
0.5 pint (285ml) dry white wine.
7 fl oz (200ml) Chicken stock.
1.5 level tblsp Chopped fresh sage or 1.5 level tsp dried sage.
2 level tblsp Chopped parsley
Salt & freshly ground black pepper.
0.5 tblsp Plain flour.
0.5 tblsp Butter.
3 tblsp Single cream.
1 Egg yolk.

METHOD:

• Melt the butter in a large pan and fry the chopped onion gently for 4 min's. Add the rabbits joints and brown them evenly on all sides.

• Add the white wine, stock, chopped sage, parsley and season to taste with salt and pepper.

• Bring to the boil, cover and simmer for about 30 min's or until the rabbit is just tender.

• Remove the rabbit joints from the pan and keep warm.

• Cream the flour and butter together to a smooth paste.

• Boil the juices in the pan for 3 min's.

• Beat in the paste a knob at a time until the sauce has thickened slightly and smooth.

• In a small bowl, beat the cream with the egg yolk then stir it into the sauce. Heat the sauce through, but do not allow to boil.

• Return rabbit joints to the pan and heat through, then transfer to a warm serving dish and garnish with croutons and springs of fresh sage.

Casserole of Rabbit in Red Wine

Serves 4
(Majorie Kyle)

50g (2oz) Butter.
2 tblsp of Oil.
1 Spanish onion, peeled and diced.
75g (3oz) Streaky bacon, grinded and chopped.
1 clove of garlic, crushed.
1.5 kg Rabbit, jointed.
Seasoned flour.
300ml Red Wine.
300ml Stock.
Bouquet garni.
12 Prunes (if liked).
Salt and Pepper.

TO SERVE
Springs of Parsley and Croutons.
Serve with brussel sprouts and creamed potatoes.

• Melt the butter and oil in a large saucepan and add the vegetables, bacon and garlic. Fry gently, stirring until pale brown.

• Transfer the vegetables and bacon to an ovenproof dish using a slotted spoon.

• Dip the rabbit joints in the seasoned flour, fry them in the saucepan until lightly browned, then add them to the casserole.

• Pour in the wine and stock, add the bouquet garni and prunes and cover.

• Cook in a preheated oven 160C, 325F, gas mark 3.

• Remove the rabbit joints to serving dish and keep warm. Check the sauce for seasoning, remove the bouquet garni and pour the sauce over the rabbit.

Rabbit with Prunes and Mustard

Serves 4
(Majorie Kyle)

675g (1.5lb) rabbit pieces.
1 tbsp plain flour.
1 tbsp each vegetable oil & butter (softened).
1 onion (finely chopped).
175g (6 oz) ready-to-eat dried prunes.
100g (4 oz) fromage frais.
1 tbsp Dijon mustard.
Seasoning to taste.

METHOD:

• Place rabbit pieces in a paper or polythene bag with the flour and shake to coat evenly.

• Heat oil and butter in a large pan and fry rabbit until golden brown all over.

• Add onions and prunes to pan and pour over just enough water to cover.

• Season generously and simmer for 45 minutes until rabbit is tender.
• Remove the rabbit with a slotted spoon and keep warm. Stir fromage frais and mustard into the pan and simmer until reduced slightly. Spoon the sauce over the rabbit and serve with mashed potatoes and broccoli or green beans.

Somerset Rabbit

1 Rabbit
2 Tablespoons Flour seasoned with salt and pepper
2oz Lard or oil
1 Onion chopped
1lb Mixed root vegetables, scrubbed and cut into chunks
1 Tablespoon tomato puree
1 Teaspoon Yeast extract, such as Marmite
1/2 Teaspoon Mixed herbs
1/2 pint Cider
1/2 pint Chicken stock
Salt and pepper


METHOD:-

Keep rabbit whole or if it will not fit in casserole, cut in two between hind legs and rib cage and dust over with seasoned flour. Heat lard or oil in a pan and turn rabbit in it until brown. Lift out of fat onto plate.

Fry onion gently to soften. Put rabbit in pan or casserole. Put veg on top and add other ingredients cover with a lid or foil. Either bring to boil and simmer until tender about 1 1/2 hours, or put casserole into a warm oven, gas 3, 325F, 160C, for about 2 hours or until tender. Lift out rabbit, remove all meat from bones and return to pan and re-heat. Serve as a stew with potatoes and green vegetables or with pasta shells.

Serves 4. Goes well under a pie crust or with dumplings. Freezes very well.

Rabbit and Broccoli Casserole

(Majorie Kyle)
(serves four)



4 Rabbit joints
2 tbls of olive oil
1 large leek washed and sliced
3 celery sticks, washed and sliced
450ml / .75 pint of chicken stock
225g / 8oz can of butter beans
6oz broccoli florets - fresh or frozen
2 tbls of cornflour
freshly ground black pepper to taste

METHOD:-

• Heat the olive oil in a large pan, add rabbit, seal for two to three minutes. Add leaks and celery and cook for two min.

• Pour in chicken stock bring to the boil, cover and simmer for 15 mins

• Add the butter beans and broccoli to the pan return to the boil and simmer for a further 10 minutes or until rabbit is fully cooked and tender.

• Blend the cornflour with 85ml / or 3 fluid oz of cold water and stir into the casserole. Season with pepper serve with plain boiled rice or brown and wild rice mixed.

Rabbit and Mushroom Carbonara

(Majorie Kyle)


1 Rabbit diced
4 oz of streaky bacon, rinded and chopped
1 medium onion chopped
2 cloves of garlic, crushed
4 to 6 ozs mushrooms sliced
2 tbls of olive oil
1 jar of carbonara
1 carton double cream
salt and freshly ground pepper to taste
Fresh basil chopped, if in season or 1 tsp of dried

METHOD:-

Heat olive oil in pan. Fry chopped onion and garlic until soft. Add diced rabbit and chopped bacon making sure that you stir it now and again, add mushrooms, salt and pepper, add one jar of carbonara, bring to the boil, cover pan and simmer for 20 to 30 mins stirring occasionally. When cooked stir in the double cream and fresh basil. Serve with egg and spinach tagliatelle or pasta with garlic bread and a side salad. (Serves four)