Christine McFadden Cookery and Food Writing
Instagram

 

Christine McFadden with students

HOME FOOD WRITING BLOG RECIPES CLASSES HOW TO BOOK LINKS WE LIKE CONTACT
ARCHIVE
Avocado-Stuffed
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Globe Artichokes
Glorious Green Stir-Fry
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Meal-in-a-Bowl
Moroccan Kid Tagine with Apricots and Almonds
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Pan-Fried Jerusalem
Artichokes with Cobnuts
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roast Grouse with
Blackberries
Roasted Squash and
Chilli Soup
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Winter cookery classes rabbit South West England
Learn to cook rabbit South West England
Cookery classes rabbit

Rabbit with Potatoes, Peppers and Lemon

This is a real crowd-pleaser – a complete meal in itself, easy-to cook, and perfect for an autumn get-together. The vegetable juices and stock keep the flesh beautifully moist.
Serves 4–6

waxy potatoes (such as Charlotte) 500g, thickly sliced
rabbit legs (preferably hind legs) 6¬–8
extra-virgin olive oil
onions 2 large, sliced
garlic cloves 3, thinly sliced
yellow or red peppers 3–4 large, deseeded and cut into strips
fresh thyme leaves 2 tsp
sea salt ½ tsp
freshly ground black pepper ¼ tsp
chicken stock 6–8 tbsp
rosemary sprigs 4
fresh bay leaves 2
thick lemon slices 3, quartered
flat leaf parsley leaves chopped to make 4 tbsp
Puy lentils and crusty bread to serve

1) Preheat the oven to 200°C/gas 6.

2) Put the potatoes in a steamer basket set over boiling water. Steam for 5 minutes or until only just tender.

3) Arrange the rabbit legs in a roasting tin, large enough to take them in a single layer.
Pour in 3 tablespoons of olive oil and toss to coat.

4) Add the potatoes, onions, garlic, peppers, thyme leaves, and salt and pepper. Give everything another good toss, then pour in enough stock to moisten the base of the tin.

5) Tuck in the rosemary sprigs, bay leaves and lemon slices. Trickle a little more olive oil over the top.

6) Cover tightly with foil and bake for 30 minutes.

7) Remove the foil and stir once more, adding more stock if the mixture looks too dry.

8) Increase the oven temperature to 220°C/gas 7. Bake, uncovered, for another 30–40 minutes, or until the rabbit is tender and the potatoes are golden round the edges.

9) Sprinkle with the parsley just before serving. Serve with Puy lentils and crusty bread to mop up the juices.

 

Recipe © Christine McFadden 2014

         
© 2017 The Dorset Foodie | Website by Compass