Tighnabruaich Rabbit Stew
i have never made this, can you guess why?
1 rabbit
1 oz. flour, seasoned with salt and pepper
2 onions
3 young carrots
2 oz. dripping
1 pt. stock, made from 1 lb. marrow bones of beef stock cube
Wash rabbit well and leave overnight in lightly salted cold water. Cut in pieces and dip each piece in seasoned flour. Clean and chop vegetables and fry with the rabbit till lightly browned. Remove from pan, draining well, and place in a casserole with stock. Cover and simmer till meat is tender. Serves 4.
1 rabbit
1 oz. flour, seasoned with salt and pepper
2 onions
3 young carrots
2 oz. dripping
1 pt. stock, made from 1 lb. marrow bones of beef stock cube
Wash rabbit well and leave overnight in lightly salted cold water. Cut in pieces and dip each piece in seasoned flour. Clean and chop vegetables and fry with the rabbit till lightly browned. Remove from pan, draining well, and place in a casserole with stock. Cover and simmer till meat is tender. Serves 4.
posted by saara @ 8:19 PM
1 Comments:
At 11:05 AM,
AlleyCat said…
You will no doubt also be curious to know that I have, at this very moment, a rabbit, in my freezer, waiting to be prepared. Although my mother-in-law has very graciously lent me her mother's ancient "I can cook" (Ik kan koken) book, also containing numerous methods for preparing such a beast.
For the very curious: the feet are still on. Ick.
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