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Cookbook Images - Somerset
Recipes
Ragged Rabbit - once a very
regular part of the British meat diet,
rabbit has become something of a rarity.
1 boneless
rabbit cut into 1" pieces
2 tablespoons of seasoned flour
2 tablespoons sunflower oil
1 oz. butter
2 medium onions, peeled and diced
4 oz. streaky bacon, chopped
¼ pint chicken or rabbit stock
¼ pint dry cider
1 tablespoon tomato purée
2 - 3 sprigs of fresh thyme
4 oz. button mushrooms |
Set oven to 325ºF. Toss the
rabbit pieces in the seasoned flour. Heat the oil in a frying pan and when hot, add the
butter. Brown the rabbit pieces a few at a time and transfer to a casserole dish. Add the
onions and bacon to the pan and cook gently until the onions are soft. Stir in the
remaining seasoned flour and cook for 2 - 3 minutes. Remove from heat and add the stock,
cider and tomato purée. Return to heat and stir until boiling. Pour over the rabbit and
add the fresh thyme. Cover the casserole and cook for 1 hour; add the mushrooms and cook
for a further 30 minutes or until the rabbit is tender. Serve with fresh vegetables. |
Sample Recipe reprinted from Favourite Cornish Recipes, J Salmon Ltd.,
Sevenoaks, England
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