As we are still in the winter season, we prepared a rabbitstew with baby carrots and baby mushrooms, in a tomato sauce and for the side dish we decided to make a hot butter bean salad with bacon, shallots and quinoa
We bought local honey on the market, a brace of pheasant to cook with pomegranate molasses, walnuts and honey to make Persian fesanjoon, andrabbit, to make stew
I've cooked rabbit in a peppery Bolognese, in a tarragon based stewand eaten it cold, as leftovers. Take the rabbit out of the fridge after defrosting, and cut it out of its packaging
At Hopetoun Farm Shop venison, rabbitand woodpigeon are available all year round, whilst pheasant is available November to January and partridge October to December
a glorious mixture of venison, rabbit, hare, pheasant, grouse and partridge. It's hard to convince people to try it when they are absolutely determined they hate it, if you've never handled it before it can be intimidating to try and skin a rabbitand despite your best efforts sometimes you wonder why you bothered buying venison when you might as well have bought beef
My stock was (I think) left over from a stew that was a drowning a little, so it was put in a pan to reduce down and the cubes of meat (venison, rabbitandpheasant in this particular pack) were cooked alongside a little onion and garlic, with a generous splash of red wine
You can use chicken in place of the rabbitandPheasant in place of the Grouse. Place the rabbitand game joints in a bowl and rub all over with the flour
Tip the stew into a large pie dish and leave to cool. Return all of the meat to the pan and add the prepared vegetables, herbs, juniper berries and paprika
