Some people don’t like the idea of eating rabbit–memories of treasured pets linger in the mind. Meredith tells me she had a white rabbit called Honey Bunny growing up in suburban Chicago–which produced little honey bunnies every five weeks after the first batch–born one Easter (clever bunny!).
She is still in two minds about eating rabbit, which she claims is not eaten much in the USA.
Rabbit is tasty, lean meat and makes for a change.
You could try this with chicken.
Serves 4
1 large jar of white beans–cannellini, haricot or other white beans, drained
4 tablespoons of olive oil
4 rabbit pieces or more
salt and pepper
1/2 teaspoon of coriander seeds–dry roasted in a small frying pan and crushed
8 cloves of garlic–peeled
2 bay leaves
100ml/31/2fl oz white wine
300ml/10fl oz water
2 tablespoons of parsley–chopped
heat the oven to 150C/300F/Gas2.
- Heat the olive oil in a lidded pan or casserole that can go into the oven.
- Season the rabbit pieces with salt and pepper and brown them gently. (These hind quarter pieces were enough for us)
- Add the coriander seeds and garlic and turn them over in the oil until the garlic colours a little.
- Add the bay, the wine, the water and the beans.
- Cover the pan and cook in a low oven–(cooking it slowly helps to keep it moist)–for about 30–40 minutes.
- Check the doneness of the rabbit–the juices should run clear.
- Sprinkle over the parsley before serving.
Robin Ellis 