Rabbit discovered at Slow Food event!


Rabbit and Hazelnut Terrine photo by Jason Ball

Wild rabbit is a neglected food, once a common part of the British diet. And with so many in our countryside, freely available and able to sustain themselves, it makes sense to eat them. But how do you deal with a wild rabbit and get it ready for the pot? Last night we hosted an excellent event all about it with the Berkshire and Wiltshire Slow Food convivium.

Robin and Craig demonstrate rabbit preparation

Hungerford gamekeeper Robin and his son Craig shared their knowledge with us and demonstrated what to do. We learned about the hunting methods, what to look for in a rabbit, and how to prepare it for cooking. We watched the experts skin, gut and portion a rabbit each, showing us very important details in the method to ensure good hygiene. Then everybody had a go themselves, carefully guided by Robin and Craig.

The hind legs and the ‘saddle’ made the best joints, with the saddle often filleted. The rest of the carcass is perfect for stock and soups. The offal is good stuff too – liver and lungs are particularly good for paté.

Everyone enjoyed a lovely meal at the Eco Conference Centre afterwards. Rabbit and Hazelnut Terrine as the starter, Braised Rabbit with Dijon Mustard on a bed of mashed root vegetables and kale as the main course, and apple crumble for dessert. The rabbit was delicious and  fresh from Sheepdrove’s organic farmland.

Slow Food

Juliet Kindersley, Maria Devereux, Peter KindersleyClare Marriage, who leads the Berkshire and Wiltshire Slow Food convivium, coordinated the event. We were delighted that Slow Food UK’s Chief Executive, Maria Devereaux joined us for the evening too. Clare brought news from the recent Slow Food International Congress in Puebla, Mexico. The congress convened 600 people from more than 130 countries. Clare was a delegate, as were Peter and Juliet Kindersley, and Maria, joining the pro-active cultural movement to improve global food issues, and help build a sustainable future for food. Read more about Slow Food…

Join the next local Slow Food event…

Tuesday 8th Jan 2008. Starts 6.30pm
How to Make Sausages, & Sausage Supper

Start 2008 with a tasty learning experience! Watch the expert and then have a go at making your own links. Enjoy a great sausage supper afterwards.
Venue: Sheepdrove Eco Conference Centre.
Fee: only £15 (£10 for members)
Book now: call Clare Marriage on 01488 684880 or email slowfoodbw@hotmail.co.uk to reserve your place.


2 Responses to “Rabbit discovered at Slow Food event!”

  1. Moya Harries Says:

    Are we able to buy rabbit online .

  2. Michael Benson Sales and Marketing Manager Says:

    Dear Moya

    Regretably we do not sell rabbit via our on-line shop but we will look at this. We do however sell rabbit via our butchers shops. Please see our website for details of our Britol and Maida Vale stores – http://www.sheepdrove.com/143.htm

    Kind regards

    Michael Benson

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