Joint the rabbit, removing fillets and jointing legs.
Place all remaining bones in a generously sized pan and cover with water. Add bay leaves and seasoning. Bring to boil and simmer for an hour or longer. When ready, drain and retain stock for the dish. (Any remaining meat can be stripped from carcass to make delicious stovies or risotto).
In a pan, melt butter with rapeseed oil and sauté joints until nicely browned. Add onions and leeks to sauté and season. Ensure all ingredients are cooked to a rich golden colour.
Deglaze pan with 150mls of stock and half the bottle of Laprig apple juice. Add rosemary and simmer, lid on, for a minimum of 50 minutes, adding more apple juice as required. The contents of the pan should remain lovely and juicy. Taste to check seasoning. Any spare stock can be frozen.
When the dish is cooked, add a little blended cornflour if you wish. Bring to boil to create a smooth glaze. Remove rosemary sprig. Scatter with parsley.
Serving suggestion: delicious with a buttery mash of carrot and potato.
*Chives need harvested by autumn so cut the lot! Sort, rinse and leave to dry - they should be fresh but not wet. Chop chives finely and mix into a couple of packets of softened butter. Wrap in clingfilm, like a big sausage, and chill. When hard, cut into discs and freeze. Perfect for cooking with all winter
recipe, food styling & photo: wendy barrie
recipe, photo & styling: wendy barrie
Share this Recipe
Subscribe to Our Newsletter
If you would like to receive our monthly Newsletter with all things Scottish Food then please leave your email address. We promise no spam, no adverts, just great stories.