This recipe comes from the cookbook Favourite Irish Recipes: Traditional Fare from the Emerald Isle. It’s a great little recipe book brought to me from Ireland by my Aunt Jody. Thanks Aunt Jody! I think it’s a nice twist on something to make for St. Patty’s Day this year. There are some colloquialisms in the recipe that I am going to translate for my American audience. You can see a picture of the recipe as it is in the book in the pictures below. Enjoy!

Serves 4

1 rabbit, cut up at the joints

Vinegar and Water mixed

2 Tbsp flour

1/2 tsp dry mustard

Salt and Black Pepper

2 oz butter

2 onions, peeled and chopped

4 slices bacon, chopped

1 Tbsp fresh chopped parsley

1/2 tsp fresh chopped thyme

8 oz milk (1/2 pint)

Soak the rabbit in the vinegar and water for about 30 minutes. Drain and pat dry with paper towels.

Preheat the oven 375. Mix the flour, mustard, salt and pepper together and coat the rabbit pieces. Melt the butter in a frying pan and lightly brown the rabbit pieces on both sides. Place in an ovenproof casserole dish. Fry the onion in the remainder of the butter until soft, then add to the casserole with the bacon and herbs. Heat the milk until just below boiling point and pour over. Cover and cook for 1 hour or until the rabbit is very tender. Taste the sauce and adjust seasoning as necessary. Serve with boiled potatoes and accompanied, if desired , with parsley sauce.
Pin It