Mine egne opskrifter


12. april 2017

Læste du ikke første del i min “RECIPES” serie kan du læse den her 

Men ugens opskrift er Easter bunny, syntes den var perfekt at dele med jer, nu hvor påsken står for døren og mange familier samles og hygges, så måske det var en opskrift i kunne bruge til jeres kommende påskefrokost?


  • 1 Rabbit
  • 6 Cloves garlic
  • 2 Medium onions
  • 2 Cups white wine
  • 2 Cups of raisins
  • Salt/Pepper/Thyme

Rabbit is much underrated – a wild rabbit costs £2.00 and a tame one more like £3.00. The tame ones are much larger and i think have a better taste. All supermarkets sell them in portions which are fine. Cut a rabbit into about 9 pieces. Each back leg cut into two, two shoulders as they are and the saddle into three. if it is a wild rabbit soak it overnight in milk and vinegar. in a large heavy pan fry in olive oil half a dozen cloves of garlic and two onions chopped up and put in some crushed peppercorns and a tablespoon of salt. When it is all melted add the rabbit and brown it. Add a handful of sultanas and 2 cups of white wine, put the lid on and cook for 1 hour in the oven – if it seems to be drying out, add some boiling water. After the 40 minutes put in another handful of sultanas, quarter of a handful of fresh thyme, basil or, better still, summer savory, and another cup of white wine – cook for another 20 minutes until it is falling off the bone. This does not really need rice or potatoes with it, just a bit of bread to soak up the juice.

NB. If you have sentimental friends who don´t like the idea of stewing Benjamin Bunny tell them it´s chicken

Kys kys herfra <3

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