Saturday 15 August 2020

Rabbit, boned, rolled, and stuffed


Delicious on the day, and arguably even better, served cold a day later, when the flavour of the jelly in which the vegetables sit is intense and splendid! 

Serves four – six. 

Ingredients: 1 boned rabbit; 3 slices parma ham; 1 tsp chopped rosemary and thyme; seasoning; 3 large carrots;2 sticks celery; 1 medium onion; 2cups white wine. 2 tbs olive oil. 



  1. Peel one of the carrots, and slice it longitudinally into 4. Cut half of one of the celery sticks into pieces the same size as the carrot pieces. In a small pan of boiling, salted water, blanch the carrot and celery pieces until tender, about five minutes. Chop all of the remaining carrots and celery, along with the onion.
  2. Heat the oven to 160 degrees C.
  3. Lay the boned rabbit out, flat, and sprinkle it with the herbs, and season with salt and pepper. Lay the parma ham slices over the rabbit, and arrange the blanched carrot and celery so that the rabbit will be rolled up around them. Roll the rabbit, and secure it (either use trussing thread, or skewers….these days, I use a very useful powder which is called ‘meat glue’).
  4. Heat the oil in a heavy casserole, and in this colour the rabbit on all sides. Remove the rabbit from the casserole and put into it the chopped onion, carrot, and celery. Over medium-high heat, cook the vegetables until they begin to collapse, and then return the rabbit to the casserole. Pour the wine over the top, and season the whole thing, quite generously.
  5. On the stove, bring the mixture to the boil, and then cover it, and transfer to the pre-heated oven, for an hour.
  6. Let it sit for five minutes or so before you slice the rabbit, as that way the slices are more likely to stay in one piece.
  7. Serve two slices per person, along with a spoonful of the vegetables. Good theatre on the plate, and absolutely delicious.

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