Rabbit Brawn

Head Cheese

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

I love a good brawn, and this is a Gloucestershire dish using rabbits which is an excellent use of them and very good as an appetizer or on a buffet table. I make my own setting agent using stock from pigs’ feet which are very gelatinous, or use a leaf of gelatin, but powdered will do.


  • 3 rabbits, skinned, cleaned, and cut up
  • 3-5 cups sharp alcoholic cider
  • 2 carrots, sli


Cover the rabbits with the cider in a pan; if this doesn’t cover them, make up the difference with water. Add the carrots, onion, salt and pepper, thyme, nutmeg, and cloves. Bring to a boil and simmer until the meat is tender—about 2 hours.

Remove the meat from the bones and chop into small pieces. Strain the stock. Add the tablespoon of vinegar, and the Tabasco sauce, and reduce by boi