If you’ve managed to bag a two brace of young rabbits or bought a couple farmed rabbits from the butcher then a good alternative to roasting is to grill them.
Cut the skinned and paunched rabbits into joints.
Place the heads, ribs, hearts and livers into a pan with a small stick of celery, a small carrots, a small onion, and a bay leaf.
Bring to the boil, then simmer while preparing the remainder of the dish.
Wash the joints in cold water to which a dash of white vinegar has been added, then roll them in flour seasoned with ground white pepper.
Brush the joints with melted butter or lard, then place them under a hot grill and cook until golden brown. Turn twice per side and baste frequently with the drippings.
Remove the rabbit joints to a warm plate.
Heat the drippings on the stove, then gradually stir in a couple of tablespoons of flour until it starts to brown.
Thicken the gravy with the stock made from the heads, ribs, heart and liver.
Serve the grilled rabbit with boiled new potatoes, steamed peas or baby broad beans, and fresh bread. The gravy should be served alongside the rabbit and not poured over it.
Any remaining stock can be frozen and used to make rabbit pie.
Recent Comments