Summer rabbit

Rabbit

Summer rabbit
 
Ingredients
  • 1 rabbit, skinned and jointed
  • 500ml chicken stock
  • 3 medium potatoes, peeled and quatered
  • 10 sweet red cherry tomatoes
  • 3 quarters of lemon
  • 1 whole head of garlic cut in half, roasted and squeezed out
  • 3-4 sprigs fresh lemon thyme
  • handful coriander, chopped
  • handful Italian parsley, chopped
  • ½ tsp Moroccan spice mix
  • 10 green olives
  • 4 shallots, peeled and whole
  • salt and pepper to taste
  • 1 large red or yellow pepper
  • ½ lime, squeezed to taste
  • ½ cup white wine
  • 2 tbsp pickled ginger
Method
  1. Joint and brown the rabbit.
  2. Roast the pepper in oven for 10 mins in a moderate oven.
  3. When it starts to blacken remove and place in a sealed plastic bag.
  4. Then after 5 mins peel and cut into slices.
  5. Put quartered potatoes in bottom of slow cooker, add browned jointed rabbit.
  6. Add all other ingredients apart from coriander and parsley including the three quarters of lemon or a few stalks of lemon grass.
  7. Cook in slow cooker or casserole dish for 6 hours or more.
  8. Add parsley and coriander towards the end. Also remove the bones.
  9. If you like a thickened gravy add 1tsp cornflour mixed with a small amount of water to thicken.
  10. Some prefer the summery soup so don’t thicken and serve in a soup bowl.

 

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