Rabbit In Lentils, another great web find!

Rabbit in Lentils

Rabbit is often underrated as a dish. Try this recipe
and you will add a new dimension to your culinary skills.

Ingredients:
1 jointed rabbit
4 oz lentils
1 sliced onion
1 large carrot
2 sticks sliced celery
Parsley, thyme and a bay leaf
Salt and pepper

Method:
Place the rabbit joints in a pan with the lentils, onion, carrot, celery, herbs and seasoning. Cover with stock or water, cover the pan and cook gently for about 2 hours until the rabbit and lentils are really tender. Remove the rabbit joints to a clean dish.

Rub the vegetables through a sieve, or liquidise, adding a little more stock if necessary to make purée which should be like thick cream. Adjust seasoning. Coat the rabbit with the purée. Warm gently. Sprinkle with a little chopped parsley over the dish and serve.

I made this this past weekend... of course I made a few changes LOL!

I added an 1/8 tsp of cayenne pepper to the stock and a 1/4 tsp of mustard seed.

I must say this was an exceptional dish!

It sounds really lovely. I love rabbit. I think I might use the little red lentils I favor -- the flavor is a little sweeter and more subtle than the heavier gray lentils. Could also try it with the Herbes de Provence mix instead, which is already so excellent with the red lentils, if the bunny is young and tender and not too strong-flavored.

Where do you get your rabbits, apart from hunting them yourself? (Don't think I'd get away with that in Central Park. )

I hunt them and also raise them, the domestic rabbit is much more tender and meaty!

Truer words were never spoken! Ymmmmmmmy!

Somewhere in this forum ( I'll have to look ) I have a link to a place that sells game meats... It might be in the wild game link, do you think, LOL! I will get back with it here if it is LOL!

Ah! Another person that knows the "waskerry Wabbits"

My favorite method for preparing rabbit is a bit "slummish"

First, skin and clean the rabbit. Then, skewer the little bugger with whatever method you have for rotating over open flame. Then, I cook the furry beast rotisserie style, constantly basting with the finest barbeque sauce available (if fingers and arm hair are singed in the process, you are doing a great job!)

Cooking over hot coals is the best as it cooks the meat much more slowly, and results in a more tender roast beast.

This is best served with baked beans, and either cole slaw or potato salad (the German variety if you have an extra ten minutes). Finally, top off your place setting with a high quality porter beer. Yumm, yumm!

I agree with your method of cooking, but I use a dry sherry, butter and cayenne mixture to baste mine. But that is indeed a different topic then the lentil recipe LOL!

Feel free to start a Rabbit only thread in the general recipes area... this area is for Scottish recipes. I am sure the Scots used the fire roasted method.

DO not think I don't like your recipe ... I do indeed, but I think we can expand more in the other part of the forum.
Thanks for the input!

As promised ( only took me 2 months , LOL ) here is the link to that game meat supply store:

http://www.exoticmeats.com