Rabbit in the shop right now and we have a tasty recipe. Long and slow cooked dish, easy preparation. This rabbit recipe has beer , cream and tarragon – very tasty

The recipe and video comes from local  food and drink blog www.foodandthought.co.uk who are based here in Crouch End.  This dish was an entry into the River Cottage ‘Rising Star’ competition.

Rabbit Recipe Ingredients:

  • 2 bottles of Brewdog’s ‘Punk IPA’
  • 1 onion (large yellow variety)
  • 1 rabbit from Morley Butchers – we can joint it for you
  • 4 sprigs of tarragon
  • 2 sprigs of rosemary
  • 4 sprigs of thyme
  • 500ml of chicken stock
  • 200ml of double cream
  • 1 clove of garlic
  • olive oil
  • flour for thickening
  • salt and pepper for seasoning

 Rabbit Recipe Cooking Method:

  1. Wash your meat and thin cut your onions
  2. In a thick bottom pan with a lid (thick bottom pans you make the rocking world go round) heat up and fry off your onions
  3. Once translucent remove from the pan and set aside
  4. Season and flour your rabbit pieces and brow off in a hot pan. Once colour is achieved (a wanky of way of say it is brown) add back in your onions
  5. Put some Barry White on and pour in 1 and a half bottles of Brewdog’s ‘Punk IPA’ and reduce to burn of the alcohol
  6. Add your hard herbs (that would be rosemary & thyme) and add one peeled garlic glove then pour over your hot stock so the rabbit is covered
  7. Bring everything up to the boil and then reduce the heat to a gentle simmer. Pop the lid on and let the rabbit cook long and slow
  8. The dish is ready when the rabbit is tender and falling off the bone this will take about 2 hours
  9. Now for the saucy bit. Remove the meat and set aside to be plated. Reduce the cooking liquor by half removing the garlic and woody herb stalks. When reduced lower the temperature and pour in the double cream, add the tarragon and finish with a generous glug of the Punk IPA to give a full hoppy face punch to sauce

 Rabbit Recipe Serving Suggestions

To get really attractive presentation of your dish try serving this with roasted carrots (what else for a rabbit recipe?) and peas with a drizzle of olive oil