Joe Wood hot smokes rabbit loins over an open fire. Firstly, he cures them, sprinkling on a mixture of salt, sugar, star anise, bayleaf and black pepper.
Cure the rabbit for 15 minutes, rinse off the cure and get the smoker going, using Half a cup of rice, 3 tbsp brown sugar and 1 tbsp Lansang Souchong tea. Fifteen minutes later the rabbit is cooked through and smelling delicious. For the saucee, chop up parsley, basil, mint, garlic, capers, anchovies and add olive oil. Joe serves it on bread with a sauce he prepared earlier, washed down with blackberry wine.
That's just for starters. Next, Joe fries up muntjac and roe fillets. He covers them in foil and leaves them to rest for 10 minutes while he fries an onion and stirs in a few spoons of home-made plum jam to make a chutney. Then he serves it all up in pitta bread.
Ingredients:
Rabbit fillets
For the marinade
Salt
Sugar
Star anise
Bay leaf
Black pepper
For the smoker:
Half a cup of rice
3 tbsp brown sugar
1 tbsp Lansang Souchong tea
For the sauce:
Chopped parsley
Chopped basil
Chopped mint
Chopped garlic
Capers
Anchiovies
Olive oil
For afters
Roe and muntjac fillets
Chopped onion
Plum jam
Pitta bread
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Why shoot rabbits?
Rabbit shooting, ferreting and catching rabbits with dogs are legal activities in line with UK animal welfare laws. They are designed to remove rabbits, cute but a major pest, from agricultural land, where they dig up ground causing hazards to livestock and they damage crops. Both ferreting and shooting are more selective than the alternative, poisoning rabbits. Rabbit hunting is also social, involving groups of ferret owners or shooters, who go out at weekends and have little or no representation in other media. Plus rabbit meat is lean, healthy and local sourced. Give it a try.
We’re proud to promote enjoyment of fieldsports and the countryside. There are three guiding principles to everything we do on Fieldsports Channel:
▶ Shoot responsibly
▶ Respect the quarry
▶ Ensure a humane, clean and quick kill
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