From the ingredient list, you could be forgiven for thinking this would come out tasting disgusting. But it doesn't, it's delicious.
1 rabbit, jointed
seasoned flour
butter [and I also add olive oil]
1 large onion, cut into slices
1 tablespoon each of
- Tabasco sauce
- Worcestershire sauce
- dried mustard powder [I use a mere 2 heaped teaspoons of French mustard]
- tomato ketchup
- HP sauce or similar
1 bottle of lager [I used Becks]
1 white sandwich loaf, torn into marble-sized pieces
As I had 1 1/2 rabbits (don't ask) I doubled the sauces and used three bottles of Becks plus one for the cook.
Preheat the oven to 180C (170C fan). Mix the sauces in a bowl. Dust the pieces of rabbit (put the flour into a poly bag, drop in a couple of pieces of rabbit and shake). Heat the buuter & oil in a heavy pan and brown the rabbit on both sides. Remove the rabbit from the pan and place into an oven proof dish.
Fry the onion until somewhat browned, add the sauce mix and lager and heat through. Once it is simmering, pour it over the rabbit and coat with the pieces of white bread. Dot the bread with butter. Cover with tin foil and cook for 1 hour for young tender harvest bunnies or two hours for tough ancient old bucks. Check every 1/2 hour and if it appears to be too dry, add more beer and butter. In the final 15 minutes, remove the foil and raise the temperature to 200C.
It also works with squirrel and would probably work with pheasant (a good way to use pheasant legs).
-JMS
1 rabbit, jointed
seasoned flour
butter [and I also add olive oil]
1 large onion, cut into slices
1 tablespoon each of
- Tabasco sauce
- Worcestershire sauce
- dried mustard powder [I use a mere 2 heaped teaspoons of French mustard]
- tomato ketchup
- HP sauce or similar
1 bottle of lager [I used Becks]
1 white sandwich loaf, torn into marble-sized pieces
As I had 1 1/2 rabbits (don't ask) I doubled the sauces and used three bottles of Becks plus one for the cook.
Preheat the oven to 180C (170C fan). Mix the sauces in a bowl. Dust the pieces of rabbit (put the flour into a poly bag, drop in a couple of pieces of rabbit and shake). Heat the buuter & oil in a heavy pan and brown the rabbit on both sides. Remove the rabbit from the pan and place into an oven proof dish.
Fry the onion until somewhat browned, add the sauce mix and lager and heat through. Once it is simmering, pour it over the rabbit and coat with the pieces of white bread. Dot the bread with butter. Cover with tin foil and cook for 1 hour for young tender harvest bunnies or two hours for tough ancient old bucks. Check every 1/2 hour and if it appears to be too dry, add more beer and butter. In the final 15 minutes, remove the foil and raise the temperature to 200C.
It also works with squirrel and would probably work with pheasant (a good way to use pheasant legs).
-JMS
