Name: Rabbit Braised in Red Wine with Orange and Allspice
Yield: Serves 3
Cuisine: United Kingdom
Ingredients: 1 ∞ 1.5 kg rabbit, jointed in 6 pieces; 1 small carrot, thinly sliced; 1 large clove of garlic, thinly sliced; ¼ tsp salt; 2 bay leaves, crumbled; 2 tbsp flour; grated rind and juice of 1 large orange; 3 tbsp dark rum; 1 glass robust dryish red wine – like a good fruity Merlot from Chile; 25 g butter, cold, cut into small pieces; ½ tsp ground black pepper; 1 good tsp ground allspice (grind your own if possible, or use fresh bought); 3 tbsp olive oil

Preparation info

Serves
3

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is a good way to cook wild rabbit, which has more flavour than the garden bunny but takes more cooking. You’ll probably have to buy one from a butcher, so ask him to cut it into six pieces – forelegs, hindlegs, and the saddle into two. I think it’s pushing it a bit to get enough for four out of a rabbit, but you could if you served it up with dumplings, say. It pays to marinate the meat, from both the tenderizing and the flavouring points of view. You could also use this recipe for gui