The Rabbit Cook

Rabbit meat has long been considered an easily-sourced food and rabbits have been poached by countrymen from under the noses of landowners for generations. It forms the mainstay of many recipes from European countries where it has always been treated as 'every-day' food by rural dwellers, although, in the Mediterranean, it is also regarded as a meat that can form part of a meal on special occasions. This beautifully illustrated book presents a wide range of mouth-watering rabbit...
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Rabbit meat has long been considered an easily-sourced food and rabbits have been poached by countrymen from under the noses of landowners for generations. It forms the mainstay of many recipes from European countries where it has always been treated as 'every-day' food by rural dwellers, although, in the Mediterranean, it is also regarded as a meat that can form part of a meal on special occasions. This beautifully illustrated book presents a wide range of mouth-watering rabbit recipes, some very simple, some more complicated, some traditional, some British and others from overseas. The authors have visited rural outposts where imaginative cooks and chefs have made the best possible use of this source of food. The Rabbit Cook is a result of their investigations. This volume contains fifty main-course recipes as well as thirty others that suggest possible accompaniments including unusual ingredients, well-known vegetables, imaginative stuffings and suitable pickles. This book also tells you how to source your rabbits, provides tips on shooting methods, gives a brief history of how rabbits have evolved from prehistoric times, and discusses how to go about breeding them for the table. AUTHOR Jeremy Hobson studied Game and Sporting Management before taking up full-time game keeping eighteen years ago. His experience ranges from the north of Yorkshire to the Home Counties. Jeremy has a great love and respect for the countryside and enjoys shooting, beagling, and breeding and showing poultry. He is a regular contributor to the country and sporting press. Philip Watts started his working life as a national newspaper sub-editor, moved into advertising and this led to a desire not just to commission pictures but take them. Love of food - and strong views as to how it should be photographed - generated a keen interest in assimilating pictures designed to inspire cooks to experiment with new dishes and creative ways of present them as mouth-watering 'art on a plate'. Resident - Hampshire SELLING POINTS *An invaluable reference book aimed at all those interested in game cooking *Presents a wide range of mouth-watering rabbit recipes, from simple to complicated, from traditional to exotic *Contains fifty main-course recipes as well as thirty others that suggest possible accompaniments *Gives information how to source your rabbits, tips on shooting methods and how to breed them for the table *Superbly illustrated with 48 colour photos *Jeremy Hobson is a well-known writer on field sports and rural matters and Philip Watts is an established cookery writer and photographer