[langouroux]

ok so i was in newquay after walking the dogs at fitsral the other night and me and the mrs we're starving, i had seen a little place called "butchers bistro" but hadn't been there as i avoid all the tossers / stag do's etc like the plague in summer, but now the season is over newquay is finally returning to chilled out cornish surf town once again! hoooray!

so off we trot to the restraunt, anyway they have rabbit on the menu as a starter and as a main dish, along with all sorts of other gamey stuff and loads of fresh fish dishes.

so we opted to try all 6 starters between us or "tapas" as the spanish call it. i dont like scallops and the mrs doesnt like rabbit.....i mean she HATES it! she does like the smell, the texture, the taste.....the list goes on! and my god does she winge when i eat it (which is rare due to the level of winging!) so out comes the rabbit starter and i taste first its f*cking amazing! the meat litterally falls on the bone when i pick it up, its tender, its juicey and succulent and honestly the best i have ever had!!!!!!

luckily she is always willing to try anything....and guess what, yep she is offically a rabbit convert!

so i spoke to the chef and here is how he does it:

1: joint the rabbits as you see fit
2: layer a heavy bottom pan with seasonal stock veg
3: lay joints of rabbits on top of veg
4: cover the whole lot with half chicken stock half red wine and bring to the boil
5: put in a pre heated oven on very very low heat
6: leave over night to braise for 8 hours!!!!!
7: the next day take out the rabbit and pan fry butter in garlic butter till slighty crispy on the outside this gets rid of whats left of that horrible membrane and serve with either a red wine jus, or just as it is with veg and gravy.

et voila!

[steviemann]

langouroux, on Sep 22 2009, 07:02 PM, said:

ok so i was in newquay after walking the dogs at fitsral the other night and me and the mrs we're starving, i had seen a little place called "butchers bistro" but hadn't been there as i avoid all the tossers / stag do's etc like the plague in summer, but now the season is over newquay is finally returning to chilled out cornish surf town once again! hoooray!

so off we trot to the restraunt, anyway they have rabbit on the menu as a starter and as a main dish, along with all sorts of other gamey stuff and loads of fresh fish dishes.

so we opted to try all 6 starters between us or "tapas" as the spanish call it. i dont like scallops and the mrs doesnt like rabbit.....i mean she HATES it! she does like the smell, the texture, the taste.....the list goes on! and my god does she winge when i eat it (which is rare due to the level of winging!) so out comes the rabbit starter and i taste first its f*cking amazing! the meat litterally falls on the bone when i pick it up, its tender, its juicey and succulent and honestly the best i have ever had!!!!!!

luckily she is always willing to try anything....and guess what, yep she is offically a rabbit convert!

so i spoke to the chef and here is how he does it:

1: joint the rabbits as you see fit
2: layer a heavy bottom pan with seasonal stock veg
3: lay joints of rabbits on top of veg
4: cover the whole lot with half chicken stock half red wine and bring to the boil
5: put in a pre heated oven on very very low heat
6: leave over night to braise for 8 hours!!!!!
7: the next day take out the rabbit and pan fry butter in garlic butter till slighty crispy on the outside this gets rid of whats left of that horrible membrane and serve with either a red wine jus, or just as it is with veg and gravy.

et voila!

Sounds bloody lovely. Should be after all that effort and cooking time.

[essexjed]

langouroux, on Sep 22 2009, 07:02 PM, said:

ok so i was in newquay after walking the dogs at fitsral the other night and me and the mrs we're starving, i had seen a little place called "butchers bistro" but hadn't been there as i avoid all the tossers / stag do's etc like the plague in summer, but now the season is over newquay is finally returning to chilled out cornish surf town once again! hoooray!

so off we trot to the restraunt, anyway they have rabbit on the menu as a starter and as a main dish, along with all sorts of other gamey stuff and loads of fresh fish dishes.

so we opted to try all 6 starters between us or "tapas" as the spanish call it. i dont like scallops and the mrs doesnt like rabbit.....i mean she HATES it! she does like the smell, the texture, the taste.....the list goes on! and my god does she winge when i eat it (which is rare due to the level of winging!) so out comes the rabbit starter and i taste first its f*cking amazing! the meat litterally falls on the bone when i pick it up, its tender, its juicey and succulent and honestly the best i have ever had!!!!!!

luckily she is always willing to try anything....and guess what, yep she is offically a rabbit convert!

so i spoke to the chef and here is how he does it:

1: joint the rabbits as you see fit
2: layer a heavy bottom pan with seasonal stock veg
3: lay joints of rabbits on top of veg
4: cover the whole lot with half chicken stock half red wine and bring to the boil
5: put in a pre heated oven on very very low heat
6: leave over night to braise for 8 hours!!!!!
7: the next day take out the rabbit and pan fry butter in garlic butter till slighty crispy on the outside this gets rid of whats left of that horrible membrane and serve with either a red wine jus, or just as it is with veg and gravy.

et voila!

gonna save that one.....yum yum

[bullmastiff]

Definately worth a go! cheers fella!

[drwolly]

makin me mouth water and it only 10 in the morning!

[lurcher lass]

sounds lovely!!!

[langouroux]

yer no doubt it is a lot of effort....BUT i have eaten alot of rabbit over the years as im sure most of us have and it was hands down the best i have ever tasted! going lamping tonight to try and replicate it! will let you know how it goes.

[craigyboy]

jesus,an old pit mans boot would be tender if you braised it for 8 hrs :blink:

[langouroux]

craigyboy, on Sep 28 2009, 10:08 PM, said:

jesus,an old pit mans boot would be tender if you braised it for 8 hrs :blink:

hahaha too true mate. but i doubt it would taste as good! :thumbdown:

[whin]

try rabbit chilli chowder , three or four rabbit back legg and haunch ,clean skin etc jiont, three or four good potatoes half a swede and maybe onion 2 number three pieces of barbecued chilli ,three stock cubes beef , caserole for an hour and a half then put dumplins in for twenty minutes then thicking buetiful its amexican dish with a bit scottish added in lol ps i used dried barbecue chilli the dark red type nice for a cold winters day