My mother-in-law sent me this rabbit in almond and liver sauce recipe to try because I mentioned that we don’t often cook rabbit at home. It’s not as popular and easy to get hold of here in the UK as it is in the rest of Europe, probably because it was so cheap and plentiful during WWII that it was later associated with food rationing. I think it’s making a comeback though, as I’ve seen it in some restaurants and “gastropubs”. And with the economic downturn, it makes a cheap and lower fat alternative to other meats.
Also, it’s in season all year round, but my butcher tells me that the best sized rabbits are available from July to December. I suggest buying wild rabbit; it’s free range and has a natural diet, which means it’s tastier and better for you. Most butchers should have it – just check that it’s wild and British.
If you’ve never tried this meat, I really recommend this dish, as the almond sauce goes really well with the subtle game taste of the rabbit. And why not also try my paella valenciana? Or this braised rabbit?
This Rabbit in Almond and Liver Sauce is perfect for those who have never tried rabbit.
Ingredients
1 cleaned wild rabbit, jointed into 8 pieces, and its liver
300ml meat stock
200g roasted almonds
125ml white wine
1 onion, peeled and finely diced
2 garlic cloves, peeled and finely chopped
1 bay leaf
½ tsp white pepper
Salt
Instructions
Fry the rabbit’s liver and almonds with the bay leaf, white pepper and a large pinch of salt.
Turn off the heat and add the meat stock.
Purée in a blender, then set aside.
Lightly fry the onion, garlic and rabbit pieces in a casserole with a pinch of salt, then add the wine and simmer for about 5 minutes.
Add the liver sauce to the casserole and boil for 30 minutes, until the rabbit meat is cooked.
Add more salt and pepper if necessary.
Serve with boiled potatoes, chips, or your favourite vegetables.
Notes
Here are some tips from my butcher:
Buy a rabbit with pink and rosy flesh, and a fresh smell. It shouldn’t have bruised or dark areas of flesh, nor should it have a very strong gamey smell.
Wild rabbit is very tender, but be careful not to overcook it as it can turn tough.
I remember warm summers when I was a little girl, helping my grandmother make jams, cakes and pies with the gooseberries from her garden. I used to love their tangy taste, but was oblivious to the fact that they are a good source of fibre and vitamins A and C! (Also try these lemon blueberry muffins.)
We don’t have gooseberries in our garden, unfortunately. But when I saw them in a farm shop the other day, they brought back such nice memories that I had to buy some. They are in the peak of their season right now (June and July), so they may even be sweet enough to be eaten raw. However, I’ve baked some gooseberry and almond cupcakes, based on my grandmother’s “cherry financiers” recipe, changing some of the ingredients. I was quite chuffed with how they turned out actually!
I remember warm summers when I was a little girl, helping my grandmother make jams, cakes and pies with the gooseberries from her garden. I used to love their tangy taste, but was oblivious to the fact that they are a good source of fibre and vitamins A and C! (Also try these lemon blueberry muffins.)
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