Jennifer Paterson

Jellied Rabbit

Preparation info
    • Difficulty

      Medium

Appears in
Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)
Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

I am very fond of jellied food for summer festivities, Jambon Persillé de Bourgogne being one of the classic ones. This receipt using rabbit is a variation on the theme. The essential ingredient is a first class, homemade jellied stock. Bought aspic just won’t do.

Ingredients

  • 1 wild or farmed rabbit, cut into joints
  • really good jellied chicken or meat stock
  • baby carrots, scrubbed and sliced
  • 4

Method

It is essential to have a good jellied stock for this dish. I collect bones in the freezer until I have sufficient to make a good quantity of stock. Boil them with an onion, 2 carrots, 1 celery stalk, 2 bayleaves and some crushed parsley stalks for an hour; season with salt, strain, cool and chill, then remove the solidified fat. If you want a really stiff jelly add a chopped pig’s trotter.

Photos