How to cook rabbit legs
8 December 2014
Rabbit legs are the most exercised part of a rabbit and, as a result, the meat can be tough if cooked incorrectly. To ensure a moist, tender result on these lean cuts of meat, rabbit legs are often braised slowly in liquid. You can then serve the legs as they are, or flake the meat off of the bone for use in a variety of dishes.
Metric
Imperial
- 1 head of garlic, halved
- 100g of button mushrooms, halved
- 1 stick of celery, roughly chopped
- 1 onion, peeled and quartered
- 1 sprig of thyme
- 500ml of chicken stock
- 500ml of white wine
- 4 rabbit legs
Method
1
Put the garlic halves, mushrooms, celery, onion quarters and time in a saucepan and cover with the chicken stock and white wine
2
Place the pan over a medium heat and bring to the boil
3
Reduce to a gentle simmer and add the legs. Gently braise for around 2 hours, until the meat is tender and falling away from the bone
4
Leave to cool in the liquid before flaking the meat from the bones – this can then be used for pies, terrines, rillettes and salads
Variations
Matthew Tomkinson picks off the meat after braising to stuff cannelloni tubes in his recipe. You can use this meat to make a rabbit ragu to serve with pasta or add it to pies as Galton Blackiston does in his raised game pie.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
Load more
