Elizabethan Rabbit

Name: Elizabethan Rabbit
Yield: Serves 4
Cuisine: British
Ingredients: salt and pepper; 1 tablespoon flour seasoned with salt and pepper; 1¼ cups red wine; 2 rabbits, cut up; ¼ cup bacon fat or oil; 3 sliced Jerusalem artichokes or uncooked artichoke hearts; 1 onion, finely chopped; ½ cup raisins; ½ cup carrots, chopped; 4 ounces seedless grapes, cut in half (about ¾ cup); ⅔ cup stock; faggot (bundle) of herbs; rind of 1 orange; 1 apple, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Ingredients

¼ cup bacon fat or oil
2 rabbits, cut up
1 tablespoon

Europe
United Kingdom
Stew

Method

Preheat the oven to 350°F.

Heat the bacon fat or oil in a frying pan, dust the rabbit pieces with flour and fry until brown. Transfer to a flameproof casserole dish or other flameproof and ovenproof heavy pan for which you have a lid. Sauté the rest of the vegetables in the fir