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Rabbit with mustard

1 rabbit, jointed

450g belly of pork

3 carrots diced

2 large onions chopped

1 tbspn fresh thyme

1 bay leaf

150 ml white wine

2 tbspn brandy

1 egg yolk

1 tbspn Dijon mustard

3 tbspn double cream

1 tbspn chopped parsley

2 leeks,sliced

1 clove garlic crushed


Preheat oven to gas 2,150C, 300F. Skin and cut pork into 1 in cubes. Mix vegetables, garlic and herbs together. Lay half the pork in a casserole dish, then half the vegetable mixture; season well. Add the rabbit, then the remaining vegetables, then the rest of the pork; season. Lay the pork skin on top. Add the wine and the brandy. Cover tightly and cook in oven for 2½ - 3 hours, until the rabbit is tender. Remove meat and vegetables with a slotted spoon and put in a serving dish and keep warm. Skim the fat off the cooking juices; beat cream and yolk together and add to juice and cook gently. Stir well but do not boil; add the mustard, stir in and pour over the meat.

Rabbit pie

For 6

500g boned rabbit

650g short pastry

225g streaky bacon

1 tspn mixed herbs

350g pork sausage meat

½ lemon grated rind and juice


Preheat oven to gas 6, 200C, 400F. Chop rabbit into chunks approx 1 in square. Cut bacon into strips ¼ in wide and mix with rabbit, herbs, lemon and seasoning. Roll out half pastry and line a 9 in flan ring; spread half pork sausage meat over the pastry, arrange rabbit meat on top of that, add sliced hard boiled eggs and finally add the remaining sausage meat. Roll out the rest of the pastry to make a lid, moisten the edges and seal well. Make a small hole in the centre of the pie to release the steam. Bake for 40 minutes, reduce temperature to gas 4,180C, 350C and cook for a further hour; cover with greaseproof paper when the pastry is sufficiently brown. Delicious both hot or cold.

Rabbit in beer

For 4-5

1 rabbit, jointed

1 tbspn vinegar

25g lard

1 bayleaf

100g streaky bacon, chopped

2 tspn french mustard

1 large onion sliced

275 ml beer

1 tspn brown sugar

275 ml stock


Turn the rabbit in seasoned flour. Heat the lard and fry the joints in a saute pan until golden brown; remove. Fry bacon and onion until soft; return rabbit to pan; add beer, stock, sugar, vinegar, bay leaf and mustard. Bring to the boil, cover tightly and simmer very gently for 1½ - 2 hours or until cooked. If you want it to look really smart garnish the dish with lots of chopped parsley and small triangles of fried bread.

Rabbit sauce for pasta

500g boneless rabbit

1 large onion chopped

100g mushrooms sliced

1 tbspn sunflower oil

200 ml stock

200g tinned chopped tomatoes

½ tspn cumin


Cut rabbit into thin slices. Heat saute pan and soften onions in oil, add rabbit and brown, add mushrooms amd cook briefly. Add cumin, tomatoes and half the stock; season and cook gently, uncovered on a low heat for about 30 minutes; add more stock as necessary Serve with your favourite pasta.

Rabbit Marengo

For 4-5

50g butter

1 tbspn sunflower oil

1 rabbit, jointed

1 large onion chopped

1 clove garlic chopped

150 ml white wine

1 tin chopped tomatoes

225g mushrooms

1 tspn sugar

1 tbspn brandy

1 tbspn cornflour

1 tbspn chopped parsley

150 ml stock

Put oil and butter in pan and put on medium heat; fry rabbit joints to seal and set them aside. Add onion and garlic to pan and soften. Replace rabbit, add wine, stock, tomatoes, mushrooms, sugar and seasoning. Slowly bring to the boil then.cover tightly and reduce heat so pan just simmers for ½ hours or until the rabbit is tender. Transfer rabbit to a warm serving dish; add brandy and slaked cornflour to the cooking liquor and thicken; pour over the rabbit and sprinkle with chopped parsley.