I have no idea how the rabbit got involved with Easter, but whatever the reason, my feeling is eat it. It can be cooked in a hundred different ways, it has hardly any fat, the flesh is delectable and the following receipt has the surprising addition of anchovies and is very good indeed.
Put the salted anchovies into a bowl of water to soak for 20 minutes, then remove the bones and leave to dry on paper towel. Marinate the rabbit pieces in a mixture of
Take the rabbit out of the marinade, pat dry with a cloth or paper towel and toss each piece in seasoned flour. Heat the remaining oil in a good heavy frying pan. When hot throw in the pounded chilli and then brown the rabbit pieces briskly. Place the rabbit in an iron casserole. Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole. Cook in a preheated oven at 170°C/325°F/Gas 3 for 45 minutes to 1 hour (pierce for tenderness).
Chop up the anchovies, capers and the remaining garlic and simmer in
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.