"Ophelia" wrote in
:



"Baz" wrote in message
...
"Ophelia" wrote in
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That recipe sounds like We have got to try it.

Nice one)

The last rabbits I cooked, I browned the meat fast and added chicken
stock and seasoning. Poached gently until tender.
Remove meat, add double cream and garlic to stock and boil to
reduce.

When reduced (to give a nice thick sauce) add meat to heat through.
Serve with new potatoes and tiny peas!

Oh. erm chicken stock?
That sounds to me like you don't like rabbit. LOL chicken stock. I
have heard it all now. A cube?...

cheeky) No I always have real chicken stock on hand ... made by
me!!!

I don't get enough rabbit to keep rabbit stock on hand so I use
chicken as next best thing Actually I often cook pork slices/chops
the same way.



I just don't get the stock thing. Why does a dish need stock?
I think cooking very slowly(with any meat) does fine.
I use stock in soups only, not that i'm much of a chef.
Cooking slowly with a slow cooker is what we do in winter in our house
and a bit of shin beef(if you can get it) is THE very tastiest and very
cheap to buy. Thats why my OH uses it for curries, so tender. She has
Syrian blood, so my children have, and they all loved it too when they
were growing up. My grandchildren are, erm,undecided.

Baz