Rabbit In The Dairy from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Rabbit In The Dairy

Preamble
The tender white meat of young rabbit, resembling chicken in taste, should not be overpowered by strong herbs. The dairy allusion is to the milk in which the rabbit joints are cooked.

Ingredients

2 jointed Rabbits

Rabbit Rabbit

2 oz chopped Bacon Rashers

Bacon Bacon

1/2 lb chopped Onions

Spring Onion Spring Onion

Salt And Pepper

Salt and Pepper Salt and Pepper

Mace

Mace Mace

2 pint Milk

Milk Milk

1 oz Corn Flour

Cornflour Cornflour

Method

Wash and dry the rabbit joints; place in an ovenproof dish. Add the bacon, onions, salt, pepper and mace; pour over the milk, cover and cook in the oven for about 2 hours. Remove the rabbit joints and keep warm. Blend the corn flour with a little milk, add to the cooking liquid and bring to the boil. Pour the thickened sauce over the rabbit joints and serve with boiled carrots and green cabbage.

Dorset Rabbit
Cooked with milk, onion, bacon & spices, served with boiled vegetables

Kingdom Of Fife Pie
Cooked with milk, onion, bacon & spices, served with boiled vegetables

Rabbit In The Dairy
Cooked with milk, onion, bacon & spices, served with boiled vegetables

Wakefield Rabbit
Cooked with milk, onion, bacon & spices, served with boiled vegetables

The 2008Mietta Song Recital Award