Potted Rabbit

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 jointed rabbit
  • 2oz butter
  • 1 lump of sugar
  • 1 onion
  • 12 cloves
  • 12 allspice
  • 6 peppercorns
  • Ground nutmeg to taste
  • 8oz butter
  • 1 dessertspoon Worcester sauce


    Soak the rabbit joints in salted water for two hours and dry well. Put them into a casserole with a tightly-fitting lid, and add 2oz butter, sugar, the onion stuck with cloves, allspice, peppercorns, and a good sprinkling of nutmeg. Put on the lid and cook at 300°F, 150°C, gas mark 2 for three hours. Cool and remove meat from the bones. Put the meat through the mincer twice and mix with the juices from the casserole most of the 8oz butter and the Worcester sauce. Put into small pots, and cover with a little extra melted butter.