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This is a Jamie Oliver recipe that we made one Saturday night. It’s definitely a weekend dish as it requires quite a bit of preparation and cooking time.
Rabbit is not a meat I have eaten very often. As with most other meats, there is a considerable difference between the farmed variety and wild rabbit. In a funny coincidence, we actually went to J’s parent’s for dinner the following night and ate rabbit there! We’re pretty sure that we used wild rabbit in this dish, but J’s family used farmed. The difference in taste was quite marked – the wild rabbit was far more gamey, whereas the farmed rabbit was very similar in taste to chicken. It pains me to admit this, given I’m so opposed to factory farming, however I far preferred the taste of the farmed rabbit. It may also have been the recipe that we use (which is reproduced below). For some reason, all I could taste was nutmeg, and I felt it clashed with the strong gamey flavour of the meat. For this reason, I’ve listed it as optional. It’s worth noting that J really enjoyed the dish, even with the nutmeg, so that says something about different tastes.
I also think this dish would work quite well with chicken, if you aren’t quite able to face up to rabbit.
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