Cookin' Ya Conies

[Rez 4,961]

Bunny and Black Pudding Casserole for me, lovely and tender!

 

quantities can be halved if you want a stew for 2!

 

Ingredients:

2 Bunnies (dressed and de-boned and diced - if you can leave them soaking overnight in

brine/White wine vinegar even better!)

1lb of Black pudding

2 medium onions

2 carrots

1 apple

a Little olive oil

salt and pepper

1 level teaspoon mixed dried herbs

2 chicken stock cubes and 1 vegetable stock cube

1 pint of boiling water (in a jug)

 

Shortcrust Scones

Plain flour - 6 ozs

margarine 2ozs

a little cold water to bind

pinch of salt and pepper, pinch of dried sage

 

Take your bunnies and brown them off in a HOT frying pan with some Olive oil.

Once browned place in a large casserole dish.

Chop your black pudding up into large chunks and brown off quickly. add to casserole dish

Chop onion, carrots and apple (leave skin on if desired)

add to the casserole dish.

Take 1 pint of boiling water in a jug and add the stock cubes and herbs. Leave the stock to stand until cooled slightly.

Add salt and pepper to the casserole mix and stir well, add the stock and place in a preheated oven at 180 degrees celsius.

cook for 1 hour and then turn the oven down to 150 degrees for a further 2 hours. ;D

 

To make the scones mix the flour and margarine together until it resembles breadcrumbs, add salt, pepper and sage. Add a little water until the mixture just begins to bind.

knead mix together and leave to stand for 20 minutes in the fridge.

Quickly roll out dough to 1 inch thick and cut out scones using a knife or scone cutter, place on a lightly greased tray and brush lightly with a little milk.

Prick with a fork ( so they look pretty!)

Add the scones to the oven 30 minutes before the casserole is cooked - check after 15 minutes (to see if cooked stick a sharp knife in if it comes out clean there done!)

They should take about 15-25 minute to cook depending on how thick they are.

Once cooked remove from oven allow to cool very slightly and then serve with mashed potatoes!

 

If you can avoid using the stock cubes and simply boil the rabbit bones to make the stock then do so, much better taste!

How the f*ck do you de bone a rabbit without cutting it to pieces...? I know some rabbit prep but thats beyond me.

 

Im guessing you mean just chop it up at the usual places, hind quarters, loins, etc?

 

Sounds a bangin dish.

[tomburras 2,730]

My preferred method is cut into nice kebab skewer chunk sizes then soak them overnight in salt water then after draining put into Tikka paste. After an overnight seasoning onto the skewers with mushrooms and peppers then grill. It's surprised a few people unit i told them it's rabbit when they have finished and said they where delicious!

[secretagentmole 1,701]

 

Bunny and Black Pudding Casserole for me, lovely and tender!

 

quantities can be halved if you want a stew for 2!

 

Ingredients:

2 Bunnies (dressed and de-boned and diced - if you can leave them soaking overnight in

brine/White wine vinegar even better!)

1lb of Black pudding

2 medium onions

2 carrots

1 apple

a Little olive oil

salt and pepper

1 level teaspoon mixed dried herbs

2 chicken stock cubes and 1 vegetable stock cube

1 pint of boiling water (in a jug)

 

Shortcrust Scones

Plain flour - 6 ozs

margarine 2ozs

a little cold water to bind

pinch of salt and pepper, pinch of dried sage

 

Take your bunnies and brown them off in a HOT frying pan with some Olive oil.

Once browned place in a large casserole dish.

Chop your black pudding up into large chunks and brown off quickly. add to casserole dish

Chop onion, carrots and apple (leave skin on if desired)

add to the casserole dish.

Take 1 pint of boiling water in a jug and add the stock cubes and herbs. Leave the stock to stand until cooled slightly.

Add salt and pepper to the casserole mix and stir well, add the stock and place in a preheated oven at 180 degrees celsius.

cook for 1 hour and then turn the oven down to 150 degrees for a further 2 hours. ;D

 

To make the scones mix the flour and margarine together until it resembles breadcrumbs, add salt, pepper and sage. Add a little water until the mixture just begins to bind.

knead mix together and leave to stand for 20 minutes in the fridge.

Quickly roll out dough to 1 inch thick and cut out scones using a knife or scone cutter, place on a lightly greased tray and brush lightly with a little milk.

Prick with a fork ( so they look pretty!)

Add the scones to the oven 30 minutes before the casserole is cooked - check after 15 minutes (to see if cooked stick a sharp knife in if it comes out clean there done!)

They should take about 15-25 minute to cook depending on how thick they are.

Once cooked remove from oven allow to cool very slightly and then serve with mashed potatoes!

 

If you can avoid using the stock cubes and simply boil the rabbit bones to make the stock then do so, much better taste!

How the f*ck do you de bone a rabbit without cutting it to pieces...? I know some rabbit prep but thats beyond me.

 

Im guessing you mean just chop it up at the usual places, hind quarters, loins, etc?

 

Sounds a bangin dish.

 

Cut it into nice bite sized pieces is what I do, there is a typo in the recipe, use self raising flour for the scones!

[pianoman 3,589]

Try this lads,- Up - Market Rabbit Stew.

One Rabbit ( head shot with a HW 100 kt .177) using AA fields 8.4 grain mind you

 

Dredge rabbit pieces in seasoned flour and fry until lightly browned. Then remove and set aside.

Fry "gently" one or two rashers of chopped streaky bacon, and one large chopped onion until the onion is translucent but not coloured, then add two chopped carrots and two/ three sticks of chopped celery.

Add rabbit pieces, cook for a few minutes, then add a good glug of sherry (medium),chicken stock (from cubes) to your desired amount gravy, small sprig thyme, black pepper, salt to taste.

 

From here i like to put it in a slow cooker - until very, very tender (over night).

10 minutes before serving put a small tin of haricot beans into the stew and sprinkle croutons generously over.

 

 

Recipe from "Delicious Vermin"

By Rosie Barham.

 

"enjoy"

 

P.S

Avoid any rabbits supplied by "Big Mac"and Rez, as they would have been old, deaf and very slow to react and undoubtably prove to be tough and none cookable.

That sounds absolutely delicious Mark

 

Bunny and Black Pudding Casserole for me, lovely and tender!

 

quantities can be halved if you want a stew for 2!

 

Ingredients:

2 Bunnies (dressed and de-boned and diced - if you can leave them soaking overnight in

brine/White wine vinegar even better!)

1lb of Black pudding

2 medium onions

2 carrots

1 apple

a Little olive oil

salt and pepper

1 level teaspoon mixed dried herbs

2 chicken stock cubes and 1 vegetable stock cube

1 pint of boiling water (in a jug)

 

Shortcrust Scones

Plain flour - 6 ozs

margarine 2ozs

a little cold water to bind

pinch of salt and pepper, pinch of dried sage

 

Take your bunnies and brown them off in a HOT frying pan with some Olive oil.

Once browned place in a large casserole dish.

Chop your black pudding up into large chunks and brown off quickly. add to casserole dish

Chop onion, carrots and apple (leave skin on if desired)

add to the casserole dish.

Take 1 pint of boiling water in a jug and add the stock cubes and herbs. Leave the stock to stand until cooled slightly.

Add salt and pepper to the casserole mix and stir well, add the stock and place in a preheated oven at 180 degrees celsius.

cook for 1 hour and then turn the oven down to 150 degrees for a further 2 hours. ;D

 

To make the scones mix the flour and margarine together until it resembles breadcrumbs, add salt, pepper and sage. Add a little water until the mixture just begins to bind.

knead mix together and leave to stand for 20 minutes in the fridge.

Quickly roll out dough to 1 inch thick and cut out scones using a knife or scone cutter, place on a lightly greased tray and brush lightly with a little milk.

Prick with a fork ( so they look pretty!)

Add the scones to the oven 30 minutes before the casserole is cooked - check after 15 minutes (to see if cooked stick a sharp knife in if it comes out clean there done!)

They should take about 15-25 minute to cook depending on how thick they are.

Once cooked remove from oven allow to cool very slightly and then serve with mashed potatoes!

 

If you can avoid using the stock cubes and simply boil the rabbit bones to make the stock then do so, much better taste!

Blimey! This is all making me famished. Sounds really wonderful Mike.

 

Cheers gentlemen

 

Simon

[villaman 9,982]

This is one is so tasty

 

Wild Rabbit Slow Cooked with Rosemary, Olive Oil and Garlic.

Ingredients:
4 wild rabbits, jointed into legs, shoulders and half saddles.
100g/4oz plain flour, seasoned.
500ml/18fl oz extra virgin olive oil.
10 rosemary sprigs.
40 garlic cloves, unpeeled.
600ml/1pt dry white wine.

 

 

Method:

1.Use a really big casserole dish, one that’ll go on the stove and fit all the meat.
2.Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at time in a few tbsp of the oil.
3.When they are lovely and golden brown, fit all the pieces back in the pan, throw
4.Throw in the rosemary, garlic and all of the olive oil.
5.Add the wine and mix well.
6.Bring the mixture up the boil, then partially cover with lid and allow it to simmer vigorously for 2-2½hrs.
7.After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don’t try to slow-cook this in the oven as it just won’t bring the elements of the sauce together in the same way).
8.Season and serve the whole lot with sautéed potatoes or creamy mash and buttered greens.

[mark williams 7,568]

40 cloves of garlic ! I`d struggle to talk to you over the telephone after that .

 

Must say though "Sounds bloody good" !

 

atb

[villaman 9,982]

It is Mark , I love it with nice crusty bread and proper butter

[secretagentmole 1,701]

 

Try this lads,- Up - Market Rabbit Stew.

One Rabbit ( head shot with a HW 100 kt .177) using AA fields 8.4 grain mind you

 

Dredge rabbit pieces in seasoned flour and fry until lightly browned. Then remove and set aside.

Fry "gently" one or two rashers of chopped streaky bacon, and one large chopped onion until the onion is translucent but not coloured, then add two chopped carrots and two/ three sticks of chopped celery.

Add rabbit pieces, cook for a few minutes, then add a good glug of sherry (medium),chicken stock (from cubes) to your desired amount gravy, small sprig thyme, black pepper, salt to taste.

 

From here i like to put it in a slow cooker - until very, very tender (over night).

10 minutes before serving put a small tin of haricot beans into the stew and sprinkle croutons generously over.

 

 

Recipe from "Delicious Vermin"

By Rosie Barham.

 

"enjoy"

 

P.S

Avoid any rabbits supplied by "Big Mac"and Rez, as they would have been old, deaf and very slow to react and undoubtably prove to be tough and none cookable.

That sounds absolutely delicious Mark

 

Bunny and Black Pudding Casserole for me, lovely and tender!

 

quantities can be halved if you want a stew for 2!

 

Ingredients:

2 Bunnies (dressed and de-boned and diced - if you can leave them soaking overnight in

brine/White wine vinegar even better!)

1lb of Black pudding

2 medium onions

2 carrots

1 apple

a Little olive oil

salt and pepper

1 level teaspoon mixed dried herbs

2 chicken stock cubes and 1 vegetable stock cube

1 pint of boiling water (in a jug)

 

Shortcrust Scones

Plain flour - 6 ozs

margarine 2ozs

a little cold water to bind

pinch of salt and pepper, pinch of dried sage

 

Take your bunnies and brown them off in a HOT frying pan with some Olive oil.

Once browned place in a large casserole dish.

Chop your black pudding up into large chunks and brown off quickly. add to casserole dish

Chop onion, carrots and apple (leave skin on if desired)

add to the casserole dish.

Take 1 pint of boiling water in a jug and add the stock cubes and herbs. Leave the stock to stand until cooled slightly.

Add salt and pepper to the casserole mix and stir well, add the stock and place in a preheated oven at 180 degrees celsius.

cook for 1 hour and then turn the oven down to 150 degrees for a further 2 hours. ;D

 

To make the scones mix the flour and margarine together until it resembles breadcrumbs, add salt, pepper and sage. Add a little water until the mixture just begins to bind.

knead mix together and leave to stand for 20 minutes in the fridge.

Quickly roll out dough to 1 inch thick and cut out scones using a knife or scone cutter, place on a lightly greased tray and brush lightly with a little milk.

Prick with a fork ( so they look pretty!)

Add the scones to the oven 30 minutes before the casserole is cooked - check after 15 minutes (to see if cooked stick a sharp knife in if it comes out clean there done!)

They should take about 15-25 minute to cook depending on how thick they are.

Once cooked remove from oven allow to cool very slightly and then serve with mashed potatoes!

 

If you can avoid using the stock cubes and simply boil the rabbit bones to make the stock then do so, much better taste!

Blimey! This is all making me famished. Sounds really wonderful Mike.

 

Cheers gentlemen

 

Simon

 

You do need a black pud with some flavour though, the ones from Morrisons are up to the job!