So how is best to prepare it for cooking?
If I where to buy another one from the butchers will it still need to be soaked over night to get the blood out or can I just wash it under cold water and put on a stick over a fire or in a stew pot?
Depends how you like your game.
Personally I like to cook game as little as I can so it retains flavour. Just so it's safe to eat. Venison though, I eat raw all the time.
Cooking game still involves the etiquette required from cooking any other meat. Remember rabbit is a white meat, So if your going to poach or stew the rabbit in a wine. Use a good quality White wine. in terms of the herbs you use, choose very delicate ones. Rabbit has a very subtle flavour. So you'll want to use subtle herbs like thyme and remember to season the meat well.
My personal favourite. Strip the meat from the bone ( I do this when it's raw with a filleting knife. I don't like boling the meet prior to cooking the dish. This merely destroys the flavour).
In a hot pan goes;
Olive Oil,
Bacon dices,
Mushrooms,
Thyme.
Once those have cooked down, add white wine to de glaze the pan and reduce down. It should reduce by about 1/3rd. Add chicken stock and reduce again.
Add your rabbit and kidneys/liver(my favourite bits) and cook until done. Several minutes before the end of cooking, add double cream and stir well. I guarantee you'll love it - rabbit fricassee
LJ
)with chopped onions and olive oil plus perhaps some fresh herbs. I n the season try ransom leaf wrappings and leave out the onions!
