This is really a footnote to the recipe “Slow cooked rabbit with boozy apricots”. Slow cooked meat dishes with a rich sauce are often served in the same way that the Tuscans serve their rich soups, (more…)
Rabbit has been a European staple for certainly the last 3000 years and was introduced into Britain by the Romans in the first century AD under the Emperor Claudius. Its popularity throughout Europe has remained strong but in the latter half of the last century became much less common in Britain. This is a real shame as it is an excellent protein source and a reasonably versatile meat. On the whole it should be cooked either very quickly or very slowly – when it can be fantastic – cooked somewhere between these extremes and it tends to be tough, dry, or both!
The way we have cooked it here is a slight variation on Jackie’s classic rabbit with prunes recipe which we have enjoyed together for the last 40 years or so! This particular recipe is cooked with ‘boozy apricots’ (more…)