October 21, 2018
Main Dish, Soups/Stews, Vegetables,
Australian, Budget-Friendly, Summer, Winter, Stove Top, Spring more
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"Now let me say "I have never coked Rabbit" and although I could walk out my front door and literally see 50 wild rabbits at any given time .... I never intend too cook one.
This is a recipe from a very old cookbook and I am posting this for a recipe request. I am posting both metric and imperial measurements."
Wash the rabbit pieces and place in a bowl then cover with water acidulated with the vinegar and leave for 2 hours.
Finely chop the onions along with the garlic and the celery. Heat the lard in a heat proof casserole dish or oven proof pan and add the chopped vegetables and cook over a low heat until softened.
Rinse and pat the rabbit pieces dry then dust them with the flour. Add the rabbit to the pan and cook turning to brown on all sides, Season the rabbit with salt and pepper (to taste) then moisten with the white wine and leave it to evaporate. Add the milk and when hot crumble in the stock cube. Cover with a lid and cook over a low heat until the rabbit is tender; about 30 minutes.
Just before the end of cooking time stir in the cream and chopped parsley. Serve rabbit hot from the dish/pan.
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