This is rustic one pot food at its best, slow deep but yet vibrant. Farmed rabbit or chicken would be a perfect substitute.
Ingredients
- 2 tblsp butter
- 1 wild rabbit (skinned and jointed)
- 1 medium onion (chopped)
- 1 clove of garli (crushed)
- 1 small knob of ginger (peeled and chopped)
- 1 tblsp flour
- 0.25 a turnip cut into dice
- 1 small bottle of dry cider
- 500 ml chicken stock, bouillion will do
- 1 large sprig of thyme
- 200 ml buttermilk
- salt, pepper and a pinch of sugar
- 1 handful of washed kale
Method
- Place the onion, garlic, ginger and turnip into a deep pot and start to sweat. Add the rabbit shoulders and legs, along with the flour and stir into the softened vegetables, reserve the saddles until later
- Cover with the stock and cider and add the thyme, simmer for 20 minutes. Add the saddle and cook for a further 20-30 minutes until everything is tender then add the kale, buttermilk, salt, pepper and sugar
- Serve with some rice or mashed potatoes