Rabbit (Whole) Price: £8.35


Wild Rabbit - Whole  (approx 1.5kg).  Note: May contain shot. 

Suitable for Pies, Stews and Casseroles.

Wild Rabbits free-ranging lifestyle and wild diet make it a healthy, flavoursome meat.  Cooked properly (not overcooked) this lean meat is very tender.

 

Rabbit Recipes

Rabbit in White Wine
 
Ingredients (Serves 2)
1 x Lg. Osgrow Rabbit cut in pieces
3 tblsp Butter
1 x Onion, sliced
1 x Carrot, sliced
2 x Celery stalks, diced
1/4 tsp Thyme
1/4 tsp Marjoram
1 cup Chicken bouillon
2 tblsp Vinegar
1/2 cup Dry white wine
1/4 cup Sour cream
Salt & pepper
 
Method
In 2-qt casserole, microwave butter for 1 minute on high to melt. Stir in onion, carrot and celery to coat, then microwave on high for a further 2 minutes. In a separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture and pour wine/seasoning mixture over both. Cover and microwave on high for 5 minutes.  Microwave on bake or 60 percent for 7 minutes. Stir, then microwave on bake for 5 minutes more. Stir in sour cream and finally microwave on bake for a further 5 minutes to complete. Serve over buttered noodles.
 
Fried Rabbit in Breadcrumbs
 
Ingredients (Serves 4)
1800g Osgrow Rabbit, cleaned and cut into serving pieces
3 tbsp Milk
28g Flour
1/4 tsp Salt
1/4 tsp Black pepper
1 Egg, lightly beaten with 1 tbsp water
85g Fresh breadcrumbs
Vegetable oil for deep frying
4 x Parsley sprigs
 
Method
Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. Set aside for 10 minutes.  Combine egg and water in one bowl and breadcrumbs in another. Dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees f or a cube of dry bread dropped into the oil turns brown in 50 seconds. Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels.
Arrange on a serving dish garnish with parsley sprigs and serve immediately. This can be served with sauted potatoes and any fresh green vegetables.
 
Marinated Rabbit
 
Ingredients (Serves 6)
1 x 1260g Osgrow Rabbit, fresh or frozen
1 tbsp Salt
1/4 tsp Pepper
3 tblsp Canola oil
--MARINADE--
2 cups Red wine
2 cups Chicken broth
1 tsp Allspice
2 Bay leaves
1 tsp Thyme
-----SAUCE-----
12 Pickled cocktail onions *
12 Stuffed olives, sliced
170g Fresh mushrooms, sliced
2 tblsp Butter or margarine
 
* whole white onions.
 
Method
Cut rabbit into serving pieces and rub with salt and pepper. Put into a large bowl; add marinade. Refrigerate overnight.
Drain rabbit; DO NOT PAT DRY. Strain reserve marinade. In a large cast iron frying pan, over a high heat, quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender. Just before the rabbit is done, saut the onions, olives, and mushrooms in butter. Add to rabbit mixture. Serve with boiled potatoes.
 
Mexican Rabbit
 
Ingredients (Serves 6)
1 Osgrow Rabbit, disjointed
2 cups corn
1 tbsp Parsley
284g Can tomatoes
1 tbsp Rosemary
1 cups Minced black olives
1 tbsp Thyme
2 tsp Chili powder
1x Bay leaf
Salt and pepper to taste
2 x Peppercorns
2 cups Yellow cornmeal
1 x Garlic clove, minced
1 x Egg yolk
1/2 cup Minced shallots
 
Method
Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover. Bring to a boil and simmer for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup liquid. Remove rabbit from bones. Saut the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes.  Combine the cornmeal and egg yolk. Strain the reserved liquid, add to cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into a greased casserole. Bake at 325 degrees for 40 minutes or until set, then serve.
 
Rabbit Chasseur
 
Ingredients (Serves 4)
2 x Osgrow Rabbit, cut into serving pieces
1/4 cup Oil, peanut
1/4 cup Onions, chopped
454g Mushrooms, sliced
2 medium Tomatoes, chopped
Flour
Salt (to taste)
Pepper, white (to taste)
3 x Bay leaves
1 tbsp Paste, tomato
2 cups White Wine
--BUERRE MANIER--
2 tbsp Flour
2 tbsp Butter
 
Method
Heat the peanut oil in a skillet and dust the rabbit with flour. Brown the rabbit over high heat quickly then pour off the oil and fats that accumulate. Add onions, mushrooms, tomatoes, flour, salt, pepper, bay leaves, and tomato paste and cook for 5 minutes. Add the wine and bring the mixture to a boil. Preheat your oven to 350 F. Bake the rabbit in your oven for 45 minutes. Remove the rabbit and thicken the sauce with the beurre manie. For the beurre manie, simply melt the butter in a saut pan, add the flour and then cook over medium heat for a minute or two to take the "floury" flavor out of the mix. Pour the sauce over the rabbit and serve.