Rabbit Brawn

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 large rabbit
  • 2 pig’s trotters
  • 12 peppercorns
  • Blade of mace
  • 2 cloves
  • 2 hard-boiled eggs, sliced


    Cut up the rabbit and leave it to soak in cold salted water. Simmer the trotters in water for two and a half hours. Add the rabbit and spices and continue simmering for about two hours until the meat leaves the bones. Cut the meat in pieces. Put the slices of hard-boiled eggs in the bottom of a bowl, put in the meat, and pour over the strained stock. Leave to set.