This is a third recipe combining the flavour of rabbits with apples. The rabbits were stored in the freezer, having been shot last month. Malcolm tells me that this is prime rabbit shooting time: they are fat and ready for winter, and good eating. Susannah found the recipe and it was very tasty.
- 2 tbsp organic olive oil from the wholefood co-op
- 300g bacon, freerange, diced
- 1 rabbit, cut into joints, available locally
- 12 carrots, homegrown for preference
- 8 shallots, homegrown for preference
- 4 garlic cloves, homegrown for preference
- 2 tbsp organic honey from the wholefood co-op or fairtrade from the scottish co-op
- 1 sprig of thyme, homegrown
- 1 bayleaf, homegrown
- 400ml cider
- salt and pepper to taste
- Fry off the bacon in the oil and remove to a large casserole dish
- Fry off the rabbit in the same oil, and put in the dish with the bacon
- Fry off the carrots, shallots, garlic and honey, on a low heat, until the mixture looks caramelised
- Put the caramelised vegetables on top of the rabbit, and add cider, herbs and seasoning.
- Cook at 120C for 2-3 hours, until the rabbit is cooked.
We also had bread and butter pudding afterwards, but that is another story.