Name: Wild Rabbit with Onions and Ramsons
Yield: Serves eight
Cuisine: United Kingdom
Ingredients: 6–10 wild garlic leaves (ramsons), depending on potency, cut into 5mm (¼in) ribbons; 3 or 4 sprigs of thyme; 2 small wild rabbits, weighing about 800 g–1 kg (1 lb 12 oz–2 lb 4 oz); 2 tablespoons olive oil; 2 tablespoons plain flour; 1 bay leaf; 50 g (1¾ oz) butter; salt and black pepper; 2 large onions, peeled and thinly sliced; ½ bottle of white wine; 1 chicken stock cube; 4 garlic cloves, peeled and finely sliced; a squeeze of lemon juice; 6 juniper berries, crushed

Preparation info

Serves
eight

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

‘Ramsons’ is the English country name for wild garlic. Young and tender leaves are less pungent.

Ingredients

2 small wild rabbits, weighing about 800 g–1 kg (1 lb

Method

Remove the hearts, livers, kidneys and other scraps from inside the rabbits and reserve. Wipe the rabbits dry with kitchen paper, then joint them into six pieces each: two legs, two forequarters (front legs with shoulders attached) and the saddle, cut in half. Place in a bowl and season well with salt and freshly ground black pepper. Add the flour and toss until the rabbit pieces are evenly coa

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Wild Rabbit with Onions and Ramsons

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of