Name: Roast Rabbit with Spinach Stuffing
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: freshly ground black pepper; salt; 450 ml/¾ pint chicken stock; 1 rabbit; 10 rashers of unsmoked streaky bacon, rinds removed; 40 g/1½ oz butter; lemon juice; 15 g/½ oz butter, chilled and diced; 1 tablespoon redcurrant jelly; 450 g/1 lb fresh spinach, well washed; the rabbit liver, finely diced; 1 onion, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

Rabbit is a surprisingly neglected meat in Britain. It is a shame since young, domesticated rabbit, milder in flavour than wild but often more tender, makes a delicious family roast. Ask your butcher to leave in the liver, so that it can be added to the stuffing.

Ingredients

1 rabbit
10 rashers of unsmoked streaky bacon, rinds removed
450 ml/¾

Europe
United Kingdom
Main course
Dinner
Gluten-free

Method

To make the stuffing, melt 25 g/1 oz of the butter in a large pan and sweat the onion for 5 minutes, until tender. Add the spinach, cover and cook for a further 5 minutes, until it has just collapsed

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