Rabbit Brawn

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 1 rabbit, jointed
  • 2 pig’s trotters
  • 1 bay leaf
  • Salt and pepper
  • 2 hard-boiled eggs, sliced

Method

Simmer the rabbit with the pig’s trotters, the bay leaf and some salt and pepper for about 2 hours. Leave to cool. Remove the bones and chop the meat finely, reserving the cooking liquid. Arrange the hard-boiled egg slices in the bottom of a mould or terrine and pile the meat on top. Re-heat the cooking liquid and pour a little over the meat. Cover with a saucer and place a weight on it. Leave to set overnight.