Potted Rabbit

-->

Potted Rabbit

Preserving protein for the cold winter months has a long tradition in the UK as well as Europe. In Europe and especially France the favoured technique is a Rillette, however in the UK potting is the technique of choice.

Although these days with 24 hour supermarkets, freezers, an endless supply of fresh food from all over the globe this way of preserving is no longer a requirement of your average household and seems for be slipping out of the publics psyche. It is none the less a delicious way to serve rabbit and can add some much needed moisture and richness to what can often be quite a dry meat.

At Hunter Gather Cook we always have access to the best and freshest local game through our contacts with game keepers and local farms. This can sometimes be too much of a good thing and when I was presented with three tasty little critters and a freezer already stuffed to the nines other gamey bits and pieces I decided it was time to get potting!

Preheat the oven to 180C/350F/gas mark 4.

In a little oil brown the rabbit pieces and then cook bacon in a frying pan. Set the bacon to one side.

Put the browned rabbit along with the trotters, chopped veg, thyme, bay, ground ivy, and wine into a large casserole dish (two if need be). Top up with water so everything is just covered.

Bring to the boil, cover, put into the oven and cook until the meat flakes off the bone. About 1 hour 45 minutes should do it.

Strain off the liquor into another pan and reduce to around a quarter of the original liquid. This will take a little while so in the mean time its back to the rabbit.

Once the rabbit has cooled slightly shred all meat off of the bones being careful to ensure no small bones make it in there, they can be an unwelcome addition to an otherwise amazing dish. Place the shredded rabbit into a large bowl, add the mustard, parsley, bacon and season to taste. Give it all a good stir to work the flavours in.

Next loosely pack the rabbit mixture into your chosen vessels (Kilner jars are best for this). Pour over the reduced liquor almost to the top of the jar.

Leave the full jars to cool slightly then put into the fridge to chill overnight. By the morning the gelatine extracted from the trotters should have done its magic and set over the top.

I served mine on wholemeal toast with lightly fried Ceps and Wood Sorrel to Garnish. Went down a treat!