Our Forequarter Packs are becoming increasingly popular as our regular market customers discover new things to cook with rabbit meat. We always imagined that the forequarters would be useful for winter 'stews' casseroles and the like but the list is growing longer for the meals these packs are being used for.
Lately, we've been told about rabbit 'brawn' cum 'terrine' recipes that sound like they'll be just wonderful for summer salad meals – and even on toast for breakfast. Here are some links to online recipes that our 'rabbit appreciators' are telling us about and taking advice from:
- A slow cooker rabbit stew
- A hearty rabbit stew
- A rabbit pie
- Another rabbit pie
- A rabbit pie from River Cottage
- A rabbit brawn recipe
- A heritage rabbit brawn recipe
The key thing that our customers are telling us about the way they are using the forequarter packs is that when taking advice from a recipe they interrupt the process when the meat is cooked and falling off the bone. The meat is then removed from the bone with a fork and returned to the pot – and bingo a lot of the fidliness goes away.
No comments:
Post a Comment