Recipe for Potted
Rabbit
We brought some potted rabbit to the bring and share at the April
meeting. There were many favourable
comments on the night and so we thought we’d offer the recipe for this month’s
newsletter. The rabbit went very well with the granary bread made by Phil Cass
(the recipe for which can be found in the April blog), and recommend that you
consider this as an accompaniment. Traditionally, potting was a common method
of using left over meat, although nowadays we tend to cook meat specifically to
pot, rather than as a use for left overs.
1 x Rabbit
2 x Packs of unsalted butter
6 Prunes (Chopped)
Dry white wine (Just under half a pint)
Brandy or Calvados (Approximately 1 tablespoon)
Chicken stock (Approximately half a pint)
Sage (Chopped, approximately 1 teaspoon)
Parsley (Chopped, approximately 1 teaspoon)
Mace (Overall 1 teaspoon)
A bay leaf
Joint the rabbit and brown it in a little olive oil. Add the chicken stock, white wine,
chopped herbs, prunes, the bay leaf and
one quarter of a teaspoon of Mace.
Simmer gently until the rabbit is thoroughly cooked, remove from
heat and allow to cool.
When cold, pick the meat from the bones, and transfer to a food
processor. In addition, remove the pieces of prune from the stock and include
them with the meat. Add a splash of brandy or calvados, and one quarter of a
pack of butter and process the mixture. Keep adding butter in small amounts
until you have a smooth spreadable paste (there is no exact amount of butter to
be added, we usually judge it by eye, and the consistency of the pate is down
to personal preference).
When you are happy with the consistency of your paste, press the
mixture into small ramekins, smoothing down to no more than 1cm from the top of
the pot. Top the paste with melted butter (ensure the paste is completely
covered), add a sprinkling of Mace and leave to set.
Charlie & Mo Saville