Mark Hix

Rabbit Brawn

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Preparation info
  • Serves

    6—8

    • Difficulty

      Complex

Appears in
British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

  • About

This is a perfect dish for using the front and back legs and the carcass of a rabbit if you’ve just used the fillets, say for a salad. Piccalilli makes a great accompaniment, or you can simply slice the brawn thinly to cover a plate for a starter, or serve it on hot toast.

Ingredients

  • 1 pig’s trotter, chopped or sawn into 4-5 pieces
  • 1 onion, peeled and halved
  • 2 garlic cloves, peeled

Method

For the bouquet garni, tie the herbs and spices in a square of muslin to make a bag, securing with string. Put into a large saucepan with the pig’s trotter, onion, garlic and salt. Pour in enough water to cover the trotter, then bring to a simmer. Skim off the scum from the surface and simmer for 1 hour, skimming every so often.

Add the rabbit to the pan and continue to simmer and skim