Medievil rabbit
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Hare (Rabbit will do) | |
| Jointed, | ||
| Blood from the Hare/Rabbit | ||
| 1 | pint | Beef stock |
| 2 | Onions | |
| Fresh thyme & rosemary | ||
| 2 | slices | Brown toast sprinkled with |
| Mixed spice, | ||
| 6 | fluid ounce | Oz red wine, |
| Bouquet Garni, made from: | ||
| 6 | Parsley stalks | |
| 4 | Cloves | |
| 2 | Blades mace | |
| ¼ | teaspoon | Ground ginger |
| Salt to taste | ||
| 1 | tablespoon | Red wine vinegar |
Directions
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.
Translation:
File