Rabbit in the Dairy

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Rabbit in the Dairy
A quick and easy dish to put together and let simmer in the oven for a couple of hours. The rabbit is braised in milk and onions. A popular farmhouse way of cooking rabbit that gives it a delicate almost chicken flavour. The 'dairy' refers to the milk in which it is cooked. This recipe comes from one of the 'Favourite' series of recipe books, Favourite Norfolk recipes put together by Dorothy Baldock.
Course Main meal
Cuisine Casserole
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Main meal
Cuisine Casserole
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Heat oven to 170°C/325°F/Gas 3
  2. Dust rabbit joints with seasoned flour
  3. Put bacon, onion, parsley and seasoning in a casserole dish with the rabbit.
  4. Bring the milk to the boil and pour over the rabbit and vegetables.
  5. Cover and cook for 2 hours, until rabbit is tender.
  6. Make a sauce by pouring the milk into a pan adding extra milk if too much has evaporated.
  7. Blend cornflour with a little water, then stir into the milk.
  8. Bring to the boil and stir until the sauce has thickened.
  9. Pour sauce over rabbit and serve garnished with chopped parsley.
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