first catch your rabbit

Rabbits eat the crops on the farm. Bill catches the rabbits. We eat the rabbits. Bill never catches all the rabbits because they breed like … rabbits. It’s a never-ending cycle.

I’ve served rabbit to guests, but people can be a little squeamish and though rabbit meat is a little like chicken, anatomically the two don’t match up, which makes deceit slightly difficult.

As there’s not much meat on the front legs of a rabbit, I often make them into potted rabbit or rabbit rillettes – call it what you will.

At Christmas we had a goose, so I’ve been using rendered goose fat rather than the pork fat I normally use.

 

potted rabbit recipe

Keep it in the fridge for a couple of days to develop the flavour and you’ll have a pot of soft, unctuous meat. Scrape off most of the fat and eat it as you would a pate with bread or toast or best of all fry the meat in its fat and roll it up in a Chinese pancake with spring onions, cucumber and plum sauce.

You may also like to read Rabbit 3 Ways here

9 thoughts on “first catch your rabbit

  1. Sue says:

    Delicious. I love rabbit but have never potted it although have been meaning to try it. I have never understood why some meat-eaters are squeamish about eating rabbit.

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  2. Annie says:

    I eat mostly vegetarian meals, simply because I don’t like the flavour and texture of most meats, but I love rabbit! With so many whippets you’d think I might get to eat it more often! Thanks for the recipe 😀

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  3. Janine says:

    I must admit I’ve never tried rabbit. Not that I’m squeamish about it, I’ve just never had the opportunity. Your recipe sounds delicious, thanks for sharing it 🙂

    And thank you for stopping by my blog. Thankfully our temperatures are forecast to warm up to a bearable -22C for the remainder of the week.

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