A Taste of yesteryear
These whole wild rabbits are oven ready. They are extremely popular in our shop.
Roast, Slow Cook
1 Rabbit – 800g
email@example.com – 15th July 2015:
Rabbit needs to be butchard Lay the rabbit on its back. cut the 2 back legs and 2 front legs off. Cut the legs down the middle of each pair of legs Brown the rabbit in butter. Put the rabbit in a casserole dish with a bay leaf,2 table spoons of dry tihyme,salt, black pepper, Chop 1 onions up and brown. Add the browned onions, carrots and put into dish Set oven to gas mark 4 Ad 17 fl oz of dry cider Cook for an 45mins (the meat should be falling from the bone) Skim of the fat and serve with mashed potatoes and greens
firstname.lastname@example.org – 19th March 2016:
So tasty. My partner and I both found it tasty, tender, and full of flavour. So enjoyable I ordered more.
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