Jugged Rabbit

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 rabbit
  • 1 onion
  • 1 bay leaf
  • Salt and pepper
  • Pinch of nutmeg
  • 1 teaspoon sugar
  • ½ pint dry cider


    Soak rabbit joints overnight in one pint water with two tablespoons vinegar, together with chopped onion, bay leaf, salt and pepper and nutmeg. Drain joints, keeping the liquid, and dry joints well. Fry rabbit in dripping or bacon fat until golden, then cover with liquid and simmer very gently until tender (about one hour). Add sugar and cider to pan and continue cooking for fifteen minutes. Thicken gravy with a little flour or cornflour, and serve with forcemeat balls and redcurrant jelly.