A dish with rabbit; with a terrible name.

I have been thinking about the sorts of things I might cook over Easter weekend, and rabbit is something that seemed just perfect, in a perverse sort of way (don’t hit me!). I had a poke around some recipe books to see what I could see; and nothing I saw was compelling.

I thought some more. Stroked my chin; and pondered. Then it struck me: I could prepare rabbit loins using a tried and true method that I devised for chicken!

Bunny in MarinadeFirst: Create a marinade using a combination of verjus and honey with salt, and marinate the loins for an hour or so, stirring occasionally. I used two heaped teaspoons of honey and about 1/4 c of verjus making this dish for two people; but by all means vary this as you see fit.

Brown the BunnySecond: After the loins have finished marinading, heat up a cast iron fry pan. Once the pan is hot, take each of the loins out of the marinade, and place in the pan. Hold on to the rest of the marinade! Brown each of the loins.

Glaze the BunnyThen: Once all of the loins are nice and brown; and the honey is starting to caramelise, add the rest of the marinade back into the pan, and continue to cook until the marinade is all caramelised and the rabbit is coated in a delicious sticky glaze.

That, is all there is to it.
Eat the Bunny!

Of course, every dish needs a name. With this dish, however, the name came first. This, will be forever known as….

Honey Bunny.

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2 thoughts on “A dish with rabbit; with a terrible name.

  1. Weel, here in Portugal we’re not accostumed – unfortunately – to rabbits with no bones đŸ˜‰ – we just get the whole animal!
    Perhaps our more popular rabbit recipe it’s called “Rabbit hunter’s fashion” (not a very good translated name…) and it’s a kind of casserole made after marinating the rabbit in red wine, onion, garlic, and some herbs. Tne nicest touch is the use of fried bred in the plate, over which the rabbit and sauce is put. New small cooked potatoes go with it.

  2. Next time around, we’re going to get rabbit legs and do some kind of braised or stewed dish. Over here, I’ve only come across loins and legs seperately. I’m sure a whole rabbit is a site to behold!

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