Wednesday 28 March 2012

Wild Rabbit - Cheap, Flavoursome & Versitile

"Why don't we eat more rabbit?", ponders Nigel Slater in the Sunday Observer. It's very tasty (almost like a gamey free range chicken), highly seasonal and great value. If the weather holds, marinate it (herbs, oil and a squeeze of orange juice) and then grill or barbecue. Slow cooking is even better, braise your rabbit with generous helpings of alcohol to counteract this lean meats tendency towards dryness. This year we are offering our rabbits whole, portioned, diced and even 'in-fir' if you fancy having a go at skinning it yourself (it's really not that hard and you feel like Bear Grylls for the day).

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