Web site design by SJRSolutions

Opening Times:

Monday - Friday 7am - 5pm

Saturday  7am - 4.30pm

Sunday - Closed

Telephone 01937 582063


Traditional Family Butchers

Fricassee of Rabbit

1kg (2¼ lb) Rabbit jointed

3 medium onions skinned

Bouquet garni

450 ml (¾ pint) chicken stock

25g (1oz) butter

125g (4oz) bacon rasher, rinded and chopped

45ml (3 level tbsp.) flour

150ml (¼ pint) white wine

2 egg yolks

Salt and pepper, pinch of freshly grated nutmeg, slice of lemon to garnish

Place the rabbit joints in a saucepan with one onion, the cloves and bouquet garni.  Add the stock and simmer for 50 minutes.

Slice remaining onions.  Melt the butter in a large saucepan, add bacon and sliced onions and cook for 5 minutes until browned.  Stir in the flour and cook for a further minute.  Remove from heat.

Strain the stock from the rabbit and stir gradually into the flour.  Bring to the boil and continue to cook, stirring unitl ti thickens..

Add the rabbit and simmer for 40 minutes.

Remove the rabbit joints to a serving plate, cover and keep warm.  Blend the wine and egg yolks together to a smooth cream, add a little of the sauce and return the blended mixture to the pan.  Add salt, pepper and nutmeg to allow to heat through but DO NOT BOIL.

Pour the sauce over the rabbit joints.  Garnish with leman slices and serve with boiled rice.