Name: Rabbit Brawn
Yield: Serves 8-10
Cuisine: British
Ingredients: pinch of ground nutmeg; pinch of cloves; 3 rabbits, skinned, cleaned, and cut up; 2 hard-boiled eggs; 1 tablespoon cider vinegar or white wine vinegar; small bunch of parsley; 2 ounces leaf gelatin, or 8¼-ounce envelopes powdered gelatin; 1 sprig of thyme; dash of Tabasco sauce; 1 onion, sliced; 2 carrots, sliced; salt and pepper; 3-5 cups sharp alcoholic cider

Preparation info

Serves
8-10

Difficulty
Complex

Appears in

The Game Cookbook

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.

Ingredients

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

Method

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