Main Meal Recipes > Rabbit with Juniper Berries
Starter - Fennel a la Grecque
Main Course - Rabbit with Juniper Berries
Dessert - Pear & Almond Pie
medium sized jointed rabbit
4 level teaspoons plain flour
2 level tablespoons tomato paste
1/2 pint brown stock (or suitable stock cubes)
1/4 pint red wine
1 level tsp mixed dried herbs
2 bay leaves
seasoning to taste
8 juniper berries, lightly crushed
1 clove garlic, peeled and crushed
8 bacon rashers, rinds removed
4 slices of white bread
(see measure conversions for more information)
- Brown the rabbit joints in the oil.
- Place the rabbit joints in a large ovenproof casserole dish.
- Add the flour and tomato paste to the oil remaining in the pan and cook for 1-2 minutes, stirring.
- Stir in the stock, wine, herbs and seasoning to taste.
- Add the juniper berries to the pan with the garlic.
- Boil for 5 minutes.
- Pour the sauce over the rabbit, cover and cook in a preheated oven 170 degrees centigrade for 2 - 2 1/2 hours.
- Meanwhile stretch the bacon rashes with the back of a knife, halve them and roll up.
- Thread onto skewers and grill until crisp.
- Remove from the skewers.
- Add the bacon rolls to the casserole and cook for a further 30 minutes.
- Trim the crusts from the bread then cut into triangles.
- Heat the remaining oil and fry the bread triangles until golden and crisp.
- Arrange around the side of the casserole before serving.
- Goes well with mashed potatoes, parsnips and some fresh broccoli.
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
This recipe is part of the November 2005 Recipes Menu.
Starter - Fennel a la Grecque
Main Course - Rabbit with Juniper Berries
Dessert - Pear & Almond Pie
How to make rabbit with juniper berries:
Rabbits are now in the butchers; why not try it as a change to chicken. Casseroling is an ideal way of cooking older game. The slow cooking makes them tender and the added liquid overcomes dryness.
Ingredients
8 tablespoons vegetable oilmedium sized jointed rabbit
4 level teaspoons plain flour
2 level tablespoons tomato paste
1/2 pint brown stock (or suitable stock cubes)
1/4 pint red wine
1 level tsp mixed dried herbs
2 bay leaves
seasoning to taste
8 juniper berries, lightly crushed
1 clove garlic, peeled and crushed
8 bacon rashers, rinds removed
4 slices of white bread
(see measure conversions for more information)
Method
- Heat just under half of the oil in a frying pan.- Brown the rabbit joints in the oil.
- Place the rabbit joints in a large ovenproof casserole dish.
- Add the flour and tomato paste to the oil remaining in the pan and cook for 1-2 minutes, stirring.
- Stir in the stock, wine, herbs and seasoning to taste.
- Add the juniper berries to the pan with the garlic.
- Boil for 5 minutes.
- Pour the sauce over the rabbit, cover and cook in a preheated oven 170 degrees centigrade for 2 - 2 1/2 hours.
- Meanwhile stretch the bacon rashes with the back of a knife, halve them and roll up.
- Thread onto skewers and grill until crisp.
- Remove from the skewers.
- Add the bacon rolls to the casserole and cook for a further 30 minutes.
- Trim the crusts from the bread then cut into triangles.
- Heat the remaining oil and fry the bread triangles until golden and crisp.
- Arrange around the side of the casserole before serving.
- Goes well with mashed potatoes, parsnips and some fresh broccoli.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Powered by Comment Script
