I’ve always loved Wartime recipes. I love hearing stories from my mom and my mother-in-law about people not wasting food and using what they had to live. Since I raise rabbits I decided to see if there was a wartime rabbit recipe on the big ole web and I found a few. Here is one of them:
- 1 whole rabbit, cut into joints. Frozen rabbit is nowadays available in most supermarkets.
- 1 tbsp vinegar
- 1oz flour
- salt & pepper
- 1-2oz dripping
- 2 bacon rashers, de-rinded & chopped (if available)
- 2 medium onions, sliced
- 3 medium carrots, sliced
- 1 pint (600ml) water or stock
- 1 cooking apple
- fresh herbs (as available)
Put the rabbit to soak in cold water with the vinegar for 30 minutes
Remove and dry well. Omit this section if using prepared rabbit.
Mix the flour with the salt and pepper and coat the rabbit joints
Heat the dripping and add the bacon rinds. Then add the rabbit joints and cook steadily for about 10 minutes or until golden brown in colour and remove from the pan.
Add the bacon, onions and carrots and cook for 5 minutes then return the rabbit to the pan. Add the water or stock and the grated apple and stir as the liquid comes to the boil and thickens slightly. Add the herbs and bring to the boil and simmer for 30 minutes. Quickly put dish into a very slow oven for 4-5 hours.
Serve with seasonal vegetables.