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tomatoes, bay leaf and rosemary, bring to the boil and skim, gently simmering for about hours or until the meat is tender. lift the rabbit out and set aside, then reduce the stock until sauce consistency. strain the sauce, reserve the vegetables (these you will need for the pie). pull the meat from the bones
tomatoes, bay leaf and rosemary, bring to the boil and skim, gently simmering for about hours or until the meat is tender. lift the rabbit out and set aside, then reduce the stock until sauce consistency. strain the sauce, reserve the vegetables (these you will need for the pie). pull the meat from the bones...
https://www.quintessentially.com/noted/saddle-rabbit-shoulder-leg-cottage-pie