• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Medievil Rabbit

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 Hare (Rabbit will do)
  • Jointed,
  • Blood from the Hare/Rabbit
  • 1 pt Beef stock
  • 2 Onions
  • Fresh thyme & rosemary
  • 2 sl Brown toast sprinkled with
  • Mixed spice,
  • 6 fl Oz red wine,
  • Bouquet Garni, made from:
  • 6 Parsley stalks
  • 4 Cloves
  • 2 Blades mace
  • 1/4 ts Ground ginger
  • Salt to taste
  • 1 tb Red wine vinegar


Discard the foot joints & any flaps of skin. Separate the flesh from
the rib-cage. Put the meat in a stew-pan with the blood (or liver) &
all the stock, & cook gently for 15 or so minutes. Meanwhile, peel &
chop the onions, chop the thyme & rosemary & steep the toast in the
wine. Remove the meat from the pan & strain the stock, discarding the
liver if used. Rinse the meat in cold water. Return the stock to the
pan with the onions, herbs & spice bundle. Stir in the soaked toast &
wine, lastly add the meat with the rib-cage on top. Cover & cook
gently for 2 hours, until the meat is tender. Just before serving,
blend the ginger & salt into the vinegar & stir them into the sauce.
Serve hot.


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