This may not be suitable for some of my more squeamish readers, but it is what it is. We were in the kitchen earlier this week just doing those evening things, making tea, sorting out dinners for the next day etc. when we saw a rabbit cheekily grazing our back garden. We slowly opened the window to see if it was alert enough to run away, but though it was a little startled, it didn’t run away. Hubby rushed off for the air rifle, and managed a perfect shot. ‘Looks like we’re having rabbit for tea tomorrow!’ I said. I persuaded him to clean it there and then, and then I jointed it and stuck in the fridge. End of rabbit.
This is how I cooked it, using 1 rabbit, jointed (front legs, back legs, meaty part of the rib cage). It serves 2 – 3 people.
1 jointed rabbit
1 onion, diced
3 cloves garlic, crushed and roughly chopped
1 tbsp tomato paste
1/3 cup beef stock (vegetable or chicken would also work)
1/3 cup red wine
1 large carrot, cut into chunks
1/2 cup sweetcorn (or peas, or a mix of both)
herbs (I used parsley, rosemary and thyme)
Fry the rabbit pieces in a little oil until browned on both sides. Put them into the slow cooker and fry the onion and garlic until they are softened. Add to the slow cooker along with all the other ingredients except the sweetcorn. Cook on low for 7 – 8 hours. Add the sweetcorn (either frozen or tinned) about half an hour before serving. You may want to thicken the sauce a little with cornflour or gravy granules, it’s all down to personal preference.
This can be served with anything you like, I served with pasta, but rice or potatoes would go just as well.