Archive for Downsizer For an ethical approach to consumption
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Brownbear
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Rabbitherd's Pie.1 nice rabbit
Onions
Carrots
Peas
Flour
Butter
Oil
Milk
Bay leaves
Peppercorns
Juniper berries
Bit of celery if you've got it
Mustard
Mace
Potatoes, mashed using more butter than milk
Take your rabbit, joint it. Reserve the ribcage for stock, then poach the legs, haunches and saddle in water flavoured with an onion, a carrot, a bit of celery if you have it, bay leaf, peppercorns and few juniper berries.
Poach the rabbit for about 45 mins to an hour and a half depending on age/toughness. You want the meat tender but not falling off the bone. Reserve the poaching liquid for stock.
Take the meat off the rabbit and chop it, then slice a cpuple of small onions/1 large onion, and sweat onion in some butter and oil. Cook till it takes colour. Add soupspoon of flour, and fry this in the oil for a minute (doing so prevents lumps in the roux). Add milk, about a pint or so, in stages, stirring, then cook out the taste of flour, then season the sauce and add some mustard and mace to taste. Stir in the chopped rabbit and some thinly-sliced carrots.
Put the mixture into an ovenproof dish, and top with peas. Then take the mashed potato and arrange on the top like a Shepherd's or Cottage pie, remembering to score the surface with the tines of a fork to get lots of nice crunchy bits. Bake at about 180 C for about 45 mins, or until the top of the potato is golden and crisp.
Serves two hungry people by itself, or four with a bit of cabbage or other veg on the side.
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marigold
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Sounds yummy  . It's much too long since I last had bunny for dinner  .
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