January – To Mumble Rabbits (Poached Rabbit with Fresh Herbs and Onion)

This old English recipe has been re vamped by the Wild Cook to give this hearty winter casserole a lighter finish with some jasmine rice and fresh herbs.

Serves 4

Ingredients:
2 large rabbits (skinned, gutted and cleaned)
A bunch of parsley (coarsely chopped, save some for garnish)
A bunch of mint (coarsely chopped, save some for garnish)
3 onions (peeled and chopped)
3 pints of chicken stock
4 hard boiled eggs
150 g butter
4 portions of cooked jasmine rice
Roasted garden vegetables of your choice
A small carton of soured cream
Approximately 20 crispy fried capers

Chef’s Note:
I do not think you will need to soak the rabbits for an hour in water as the original recipe suggests, especially if you are using a farmed rabbit.

Method:

Place the clean, dry rabbit on a chopping board and stuff with the chopped onion, coarsely chopped mint and parsley (remember to reserve some parsley and mint to use as a garnish)

Take some clean butchers string and sew the rabbit together.

Place the stuffed sewn up rabbits into a pan, pour in the chicken stock until covered, and poach until the rabbit meat is tender (top up with water if you need to)  This process will take up to an hour.

Remove the rabbit from the pan and allow to cool. Remove the string and discard.

Next, remove the rabbit meat from the bone in chunks.

Reduce the stock down to a sauce (you will need approximately 1/3 pint)
Take the diced onion, herbs and rabbit pieces and fry in a pan with some butter.

Add the yolks from the hard boiled eggs into the pan, and crumble them in to the mix.

Serve with some steamed rice and some deep fried capers for a slight bite to the dish.

Place the rabbit and onion around the plate.

Pour the sauce around the outside and serve with oven roasted vegetables.

Chef’s Comments:
I think this dish is a healthy, cost effective meal and I am sure would have been quite popular in days of old. The mint seems a strange addition to the dish but it works well.