My next-door neighbour rang the other day, to enquire as to whether I might like a rabbit. A recently shot rabbit. I headed next door somewhat dubiously, worried about what blood-splattered scene might await me. But I was presented, very casually, with a freezer bag containing said rabbit. Minus fur, skin, head and guts, but with the heart, lungs and ribcage still left in ‘for making stock’. And still very much looking like a rabbit.
Having seen the slightly horrified look on my face, my neighbour suggested that he might show me how to joint the poor little thing. I retained minimal amount of the information, as I was still getting over the shock of there now being two dead rabbits in the kitchen. So I took the one that had been jointed for me to cook right away, and stowing the other (whole) rabbit hurriedly in the freezer, to worry about some other time.
Rabbit doesn’t have much meat on it, so if you add the saddle too, there is more to pick at. I just chucked the lot in, along with some bacon to bulk it out. Rabbit tastes a little like chicken crossed with lamb- it’s got a rich, meaty flavour that goes well with cider. Some recipes suggest red wine, which you can use instead if you want a more hearty affair. But use some booze please, it’s getting close to winter after all.