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Cyber Rabbit Challenge.

You munch my apple trees and I munch you.

Yesterday, I leant out of the bedroom window and shot a rather splendid wild rabbit with my air rifle. Its been dressed, well actually, if you think about it, its been undressed  but anyway as per usual I digress.  Its residing on a plate in the fridge and it really is a beauty.
Your mission, should you choose to accept it, is to take part in a cyber challenge and to cook the said bunny. In plain English, if you were presented with this rabbit, how would you cook it? Whats your flavourite recipe?
Have fun, after all, it'll be me who ends up washing the dishes.
colour it green

rabbit pie

not knowing the age of the bunny, I'd go for slow cooking.  So into a large roaster cover with water and add onions celery carrot and bay, lid on, and cook in the rayburn all nice at about 120C

Next day take apart reserving the meat and throwing out the bones and reduce the stock until not much of it and tasty.

arrange meat in a dish. Make a white sauce using the stock, pour over the meat.  short crust top and bottom, or puff pastry on top and cook.

om nom

naturally I would fry the kidneys to have as an amuse bouche  

I cook the following quiet regular, only difference is I don't have wild rabbit, but a friend breeds meat rabbits and I buy them from him.

Can't remember where I took this recipe from.

2-3 tbsp olive oil
1 rabbit, jointed into 8 pieces
200 g mushrooms, sliced
2 onions, sliced
1 bay leaf
2 sprigs thyme
400 ml good quality still cider
100 ml crème fraîche  
1 tbsp wholegrain mustard
1 tbsp Dijon mustard

1. Preheat the oven to 150C/gas 2. Heat half the olive oil in a casserole dish over a medium-high heat. Add the rabbit pieces and fry for 2-3 minutes on each side, or until browned. Remove the rabbit from the casserole and place on large plate.

2. Tip the mushrooms into the casserole, adding more oil if necessary, and fry for 3-4 minutes until golden. Remove and add to the plate with the rabbit.

3. Add the onions to the casserole, plus a little more oil if they are sticking to the bottom, and fry for 4-5 minutes, or until softened and golden brown.

4. Return the rabbit and mushrooms to the casserole, along with any juices that have collected on the plate. Add the bay leaf, thyme and cider. Stir, bring to a simmer, then cover the casserole and transfer to the oven for 1½-2 hours, until the rabbit is tender.

5. Stir in the crème fraîche and both mustards and season to taste with salt and freshly ground black pepper.

Serve with some creamy mash and buttered baby carrots.

I sometimes put puff pastry on top, and turn it into a pie.

I'd go with Border's recipe as it sounds delicious  

Rabbit with pasta from the PM I sent you, bodger!

BTW, are we allowed to put recipes from books on here as long as we acknowledge the book and writer?



cooked a rather large bunny day before yesterday.  took the saddle off as it was a good size rabbit jointed the rest and popped in a le cruset.  happened to have a rather scrawny guninea fowl in the freezer so I crowneded that a reserved with the loin but put the rest in with the rabbit - add some diced fatty home made streaky, a couple of diced carrots, a sliced red onion, a couple of sage leaves, a crushed clove of garlic and a couple of teaspoons of whole grain mustard followed by a good ltre of cider (not too dry - if it is add a sliced eating apple for sweetness)  cooked the whole thing in the oven for a couple of hours and had with mashed sweed and tatties and brasied cabbage.  Delish

Tonight I will bone out the rabbit loin in one piece popping back in the fillet then stuff with a mousiline of the guenea fowl, I'll then wrap it in some home made streaky then bind in tight clingfilm and poach slowly - later i will unwrap and crispen the whole thing in a pan and serve on lentil verts that I run fresh spinach through to wilt then dress with fresh basil leaves, olive oil and lemon juice with some roasted cherry tomatoes on the side.  A bit fiddly this one maybe but I fancy having a play in the kitchen tonight .....Oh and its my favourite way with lentils so I have probably posted that up before.

This, with Armagnac rather that "just" brandy, and herby dumplings... (goes off to drool).

Havent tried rabbit, but all the recipes sound rather nice  

So what did you do with your rabbit mate?

Whats your take on rabbit with pasta then Chris?

Its getting this treatment this afternoon.

I'll let you know if its anywhere near as good as it looks.

My picture isn't quite as good as the one in the link but it was absolutely deeeeeeeeeelish and had some quite subtle tastes.

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