Elizabethan Rabbit

Name: Elizabethan Rabbit
Cuisine: United Kingdom
Ingredients: 55 g/2 oz lard or dripping; 3 Jerusalem artichokes, sliced; 2 onions, finely chopped; 2 carrots, diced; 55 g/2 oz mushrooms, sliced; 300 ml/½ pint red wine; a faggot of herbs; 2 apples, peeled and chopped; 1 rabbit, jointed; plain flour for dusting; 55 g/2 oz lard or dripping; grated rind and juice of ½ orange; 115 g/4 oz grapes, halved and deseeded; salt and freshly ground pepper; salt and freshly ground pepper

Preparation info

Difficulty
Medium

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

A rabbit warren was part of the live larder of an Elizabethan home. Rabbits were still hard to rear and so were regarded as luxury food. It has been said that the Middle Ages ended at the Battle of Bosworth in 1485, but the Elizabethans were still close enough in culinary terms to enjoy the use of fruit in meat dishes, a practice which I believe had come back from the Crusades.

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method