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Ingredients.
1 rabbit, jointed.
Stinging nettle tips.
Wild mint. *
Wild thyme. *
Mushrooms.
Smoked bacon.
Salt and pepper.
*You can use any herbs you like if these cannot be found.
Method.
Wearing a glove, harvest the tips of the nettles. Take the top inch, including the stalk, fill a carrier bag to about quarter full. Wash them thoroughly and blanch them in boiling water for a few minutes to remove the sting. If you are using wild herbs, wash them and remove the leaves from the stalks.
Now chop the mushrooms.
Take a sheet of tin foil and make a bed of nettles and herbs then season, now lay on some rabbit, then some mushrooms, nettles, herbs and mushrooms, seasoning as you go. You should end up with 2-3 layers, finishing with a layer of nettles.
Wrap loosely to make a parcel and put in the oven at 180C for 35-40 minutes. After 25 minutes, open the foil, baste and leave the foil open so the meat can brown.
John.
1 rabbit, jointed.
Stinging nettle tips.
Wild mint. *
Wild thyme. *
Mushrooms.
Smoked bacon.
Salt and pepper.
*You can use any herbs you like if these cannot be found.
Method.
Wearing a glove, harvest the tips of the nettles. Take the top inch, including the stalk, fill a carrier bag to about quarter full. Wash them thoroughly and blanch them in boiling water for a few minutes to remove the sting. If you are using wild herbs, wash them and remove the leaves from the stalks.
Now chop the mushrooms.
Take a sheet of tin foil and make a bed of nettles and herbs then season, now lay on some rabbit, then some mushrooms, nettles, herbs and mushrooms, seasoning as you go. You should end up with 2-3 layers, finishing with a layer of nettles.
Wrap loosely to make a parcel and put in the oven at 180C for 35-40 minutes. After 25 minutes, open the foil, baste and leave the foil open so the meat can brown.
John.
