White Rabbit Recipes

WHITE RABBIT

Steps:

• In a cocktail shaker combine half-and-half, bourbon, honey, and vanilla. Cover and shake well for several seconds to dissolve the honey. Add ice cubes to fill the cocktail shaker half full. Cover and shake until well chilled. Strain into a chilled martini glass.

WHITE RABBIT BISCUITS

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly rub the butter and flour together with your fingertips until the mixture looks like fresh breadcrumbs.
• Mix the sugar and egg together in another in a bowl with a whisk and when it is really well combined and runny add it to the flour mixture.
• Add all the other ingredients and squish it together with your hands, keep working the dough until it's smooth, soft and comes together in one piece.
• Roll the dough out on a lightly floured surface with a rolling pin until it is about half a centimetre thick. Cut into shapes. We did 15 rabbit heads, 15 large circles and 30 mini circles.
• Place your biscuits on baking sheets lined with baking paper and bake in batches for about 15 mins (or until they are lightly golden at the edges).
• Let them cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely and become crisp.
• While the biscuits cool mix enough cold water with the icing sugar to create a thick icing. Place a quarter of the icing in another bowl and add a very small amout of pink gel food colouring. Transfer both the white icing and the pink icing into disposable piping bags and snip off the end to make a very small nozzle on the pink icing and a wider one on the white icing.
• Pipe white icing over the small round biscuits and leave to dry. Then pipe white icing to cover all of the large circular biscuits and the rabbit biscuits (be fairly sparing and spread it out with the back of a spoon - it doesn't have to be neat on these ones). Once you've iced each one sprinkle generously with dessicated coconut before the icing dries.
• Take the pink icing and use to create paws on the smaller circles then stick 2 of them onto each of the large circles using icing like glue. With the icing you have left, coat the marshmallows and cover those in coconut too before sticking them onto the middle of the larger circles to create a fluffy tail. Leave to set completely for about 15-20 mins then serve.

WHITE WINE-BRAISED RABBIT WITH MUSTARD

Steps:

• Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
• Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
• Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
• Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
• Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
• Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
• Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
• Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

WHITE RABBIT COCKTAIL

Steps:

• Put the gin, amaretto, double cream, lemon curd and vanilla paste into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels very cold. Strain into two small cocktail or coupe glasses and garnish with edible flowers before serving.

WHITE RABBIT

Steps:

• Heat the oil in a large, heavy lidded pan and add the rabbit, turning to seal on all sides. Remove to a plate.
• Add the onion and pancetta and cook for a couple of minutes until the onion is softened, add the garlic and cook a minute or so more.
• Add the wine, stock, mustard thyme and bay leaf and stir to combine scraping any brown bits off the bottom. Bring to the boil.
• Return the rabbit to the pan, bring to the boil, reduce to a simmer and cover.
• Cook over a low heat for around two hours or until the rabbit is very tender.
• Remove the rabbit and keep warm.
• Bring the liquid to a fast boil and cook until it's a sauce consistency. Remove from the heat and whisk in the sour cream and parsley.
• We served the rabbit and this sauce over mash.

WHITE RABBIT SALAD

Steps:

• Mix all together and serve chilled.