Wild Rabbit with Onions and Ramsons

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

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

Europe
United Kingdom
Dinner
April
England

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