Potted Rabbit

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 1 rabbit
  • 2 oz/50 g butter
  • 1


Cut the rabbit into joints and soak them in salted water for 2 hours. Dry well and put the rabbit joints into a casserole. Add the butter, sugar, onion stuck with cloves, allspice, peppercorns and nutmeg. Put on the lid and cook at 300°F/150°C/Gas Mark 2 for 3 hours. Cool and take the meat from the bones. Put the meat through the mincer twice and mix with the juices from the casserole, half the