Man Food by Mark Hix - Rabbit

Most Popular

Is rabbit back on the menu? I wonder if we Brits, universally recognised as a bunch of softies when it comes to meat, can hack it.

During periods of war, it was the flesh of choice as it was a fraction of the price of poultry, equally tasty and very easy to come by.

I remember trying it a few times as a kid and enjoying it very much, though my grandmother didn’t do much with it bar bunging it in her old casserole pot and leaving it to stew. A lot of people were completely put off rabbit during the myxomatosis outbreak of the Fifties, which killed loads of them off and tarnished their good name.

Advertisement - Continue Reading Below

For me, rabbit is a wholly underestimated meat as it’s a cheap, tasty alternative to game. Demand is obviously increasing as bigger, meatier rabbits are being farmed for the table now, though these can taste more like chicken. The front and back legs need to be slow-cooked — braising works well — but don’t be tempted to braise the saddle as it’s a waste of tender meat that should be cooked pink and used in a salad.

Most Popular

Alternatively, make a coarse pâté with the livers, and spread it on toast. I know I said rabbit is cheap, but I’ve seen it sold for crazy prices in some London butchers’ shops. If you live in the countryside, however, it’s another story — especially if you buddy up with someone who shoots or nets them.

 

Wild rabbit in Somerset cider

Ingredients
40g flour, plus more for dusting
12 front and back rabbit legs, halved at the joint
Vegetable oil for frying
1 onion, peeled and roughly chopped
25g butter
400ml dry cider
750ml chicken stock, or a good-quality chicken stock cube in that amount of hot water
1 handful wild mushrooms
3tbsps double cream
1tbsp chopped parsley
Salt and freshly ground black pepper

Serves 4
Cider goes really well with rabbit and makes a perfect country-style meal. We use Julian Temperley’s Burrow Hill Somerset cider, but you can use any dry cider, really, for braising. You can serve this with everything from mashed potatoes and roasted root vegetables to creamy polenta.

Method
Lightly flour the rabbit legs and season with salt and pepper. Heat vegetable oil in a frying pan and brown the rabbit legs on both sides, then drain on kitchen paper.

In a heavy-based saucepan, gently cook the onion in the butter until soft. Add the flour and stir. Gradually add the cider, stirring well to stop lumps forming, then add chicken stock. Bring to the boil, add the rabbit legs and season with a little more salt and pepper. Simmer, covered with a lid, for 1hr 15mins, or until the rabbit is tender.

Remove the legs with a slotted spoon and set aside. Sauté the mushrooms in another pan for 2-3min. Add cream to the cooking liquor and simmer until the sauce has thickened. Put the legs back into the sauce with the mushrooms and chopped parsley and bring back to the boil.

What do you think?

Cheese
Food & Drink
Share
Finally: The Health News You've Been Hoping For With All Your Cheese-Clogged Heart
It's good for you it's good for you it's good for you
Food & Drink
Share
How To Make Garlicky Shrimp Alfredo Bake
Total Time: 25min
Level: Easy
Yeah it doesn't really get much better than this
Bangers mash Manna
Restaurants
Share
London's Best Vegetarian Restaurants
From pad thai at Notting Hill's best raw restaurant to vegetarian sushi in Kings Cross​
food floor
Food & Drink
Share
Science Is Here To Ruin The 'Five Second Rule' For Everyone
​Shut up science, and let us eat our pavement ice cream in peace​
Food & Drink
Share
The Secret Guide To Lunch In Soho
Do lunch properly with our pick of the best lunch restaurants in the heart of the capital​
Coffee barista
Food & Drink
Share
​A Barista Explains Your Morning Coffee
​What exactly is a flat white? And should you only drink espressos in the afternoon? All the complexities of caffeine culture answered...
scrambled eggs
Food & Drink
Share
The Number One Secret To Amazing Scrambled Eggs
No, it's not the flick of that wrist
Richard Turner, cooking on a Drumbecue at Meatopia
Food & Drink
Share
The Ultimate Guide To Grilling Meat
How to conquer the raw flames, from a guy who knows​
Radio Rooftop at ME London
Food & Drink
Share
Where To Eat & Drink In London This Week: Rooftop Raves, Champagne Terraces & Mediterranean Sharing Plates
​We've got you covered​
Colonel Sanders
Food & Drink
Share
Colonel Sanders' Nephew Just Revealed KFC's Top Secret 11 Herbs & Spices
A delicious legend​​