Here's a couple to try.
I've taken this recipe from Clarissa Dickson Wrights excellent book 'A Greener Life' and then altered it to fit in with the ingredients that I have to hand. We'll be eating this for dinner this evening.
You need, or in this case I have. ;D
1) 450 grammes of skinned belly pork. ( Don't discard the skin)
2) 2 diced carrots.
3) 2 finely chopped onions.
4) 1 crushed garlic clove.
5) 1 tbsp of chopped parsley and thyme ( parsley from our greenhouse
6) 1 bay leaf
7) 1 jointed rabbit ( I shot him with the air rifle from the bedroom window :smile: )
8) 150 ml of dry cider ( Hennies medium dry for me and I get to guzzle whats left in the bottle :drunk: )
9) 150 ml of stock ( OXO cube to you and me)
10) 1 tbsp white wine vinegar.
11) 4 egg yolks
12) 300 ml of double cream
13) 1 dessert spoon of mustard
14) Salt and pepper
This is what you do.
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Put half the pork on the bottom of a large ovenproof dish. Add half the vegetables and the garlic, then sprinkle with the herbs. Season and add the bay leaf.
Lay the jointed rabbit on top of this and put the remaing pork and vegetables on it.Lay the pork skin that you saved on top of the lot. Pour the cider, stock and vinegar over it.
Cover and cook at Gas Mark 4 / 180c 350 F for two and a half to three hours.
At this stage, remove the pork skin and give it to the dogs, who should be watching intently by now ;D
Remove the rabbit joints to a dish and strain the cooking liquid. get rid of any excess fat and reduce the cooking liquid by one third.
Beat the egg yolks with the cream and mustard and then add to the sauce. Heat to thicken but don't boil. Finish by pouring the sauce over the rabbit joints.
I hope it turns out alright, I'll report on how it was later tonight.
Here's a second one that I can really recomend.
Rabbit Pate
Our fields are teeming with rabbits and this recipe that I've come across certainly gives me an idea as to where some of them are going to be destined.
Heres a list of the ingredients.
2lb of chopped boned rabbit
Half a pint of beer.
1lb of chopped boned skinned belly pork
Salt and pepper
Thyme
Parsley
Two bay leaves
Bacon rashers.
This is what you do.
Place the chopped rabbit, belly pork, herbs and beer into a bowl and leave to marinade over night.
In the morning, remove the meats and mince seperately.
Get an oven proof dish and line it with the rashers of bacon and then pack the dish with alternate layers of pork then rabbit.
Pour the marinade over the meats and then bake in a slow oven for two and a half to three hours.
Allow the pate to cool and there you have it. I havent done this recipe yet, but I'd be tempted to add some mushrooms to the mixture as well. I'll be making this pretty soon, I'll let you know how it turns out.
The proof of the pudding is in the eating.
;D