To Fry Rabbit
Ingredients
Directions
Fry
Fry the rabbit joints with the bacon until they are a nice light brown.
Serve
Place the rabbit in the center of a serving dish and arrange the bacon around it.
Make a little gravy to serve with the rabbit.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rabbit
- Forms the main body of the dish, providing lean meat that sets firm when cooked.
- Bacon
- Its fat renders into the pan, helping the rabbit brown and adding savoury flavour.
- Gravy
- Adds moisture and savoury flavour to the lean rabbit meat.
The step that matters
Frying the rabbit until light brown. Rabbit is very lean, so over-frying at high heat dries the meat out. Browning gently in the bacon fat gives colour and flavour while keeping the joints moist.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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