Rabbit an’ Onions

Name: Rabbit an’ Onions
Yield: Yield: 4
Cuisine: United Kingdom
Ingredients: 600 ml (20 fl oz) water or stock; Sea salt and pepper; Sea salt and pepper; 350 g (12 oz) fresh or frozen peas; 350 g (12 oz) fresh or frozen peas; 350 g (12 oz) beetroot, cooked; 1-2 tablespoons chopped mint; 2-3 tablespoons vinaigrette; 2 tablespoons oil; 2 onions, peeled and chopped; 1 rabbit, skinned and jointed; 2 leeks, washed and chopped; 1 potato, peeled and chopped; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 4-5 cloves garlic, peeled and chopped; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves

Preparation info

Yield:
4

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Well-flavoured rabbits have a better flavour than some modern chicken. They are best eaten fresh though they can be hung. They should be skinned first (see instructions for Preparing the Hare).

Cook’s Tips: Look for soft ears and sharp teeth which indicate a young rabbit. They should be plump with a smooth fur. There is no close season. They can weigh from 500

Ingredients

Europe
United Kingdom
Main course
Gluten-free

Ingredients

Method