This month rabbit is on the menu and as we are still in the thick of “frugal times” it is the perfect choice for cheap lean meat. Most butchers stock it and even the supermarkets sometimes have it. The recipe below is light and easy to cook and is a good dish for a delicious lunch or even a starter.
Recipe: Poached Rabbit Fillets with thyme and lemon
Serves 4
8-12 Rabbit fillets cut into strips
1 glass of white wine
2 sprigs of thyme – strip off the leaves
1 tbsp white wine vinegar
2 tbsp sunflower oil
Juice of 1 lemon plus the zest
1 tbsp olive oil
2 Bay leaves
3 pepper corns
1 onion slice thickly
Salt and pepper
Make the dressing;
Whisk together the vinegar, oils, half the lemon juice, thyme leaves and lemon zest and some salt and pepper to taste. Adjust seasoning. Set a side.
Put a small pan of water and ad the glass of white wine on to boil and add the bay leaves, pepper corns, onion and half the lemon juice. When it has come up to a boil add the rabbit fillets and poach gently for about 8 minutes or until they are cooked and white all the way through. Drain and toss with the dressing and serve with brown rice.
Tip:
I am never disappointed when I go to Betty’s cafes in Yorkshire – they are the gold standard for cafes and if I ever want to open a café Betty’s would be the look I would go for- please can we have some down south….. Not only is Betty’s serving tea and fat rascals but it is also teaching people how to cook at a state of the art cookery school so do log on and book in for a cookery course. www.bettyscookeryschool.co.uk
This article by Amy Willcock appears in The
Shooting Gazette March 2009, and is reproduced here with permission.
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