Connynges in cyrip
The Normans, who reintroduced rabbits to Britain after their conquest, regarded them as a delicacy and they were only eaten by the wealthy in recipes such as this one. However, once rabbits had naturalised and their population had exploded, they became a common source of protein for most rural households. And, as pests to vegetable growers, killing them for the pot was actively encouraged. Rabbits continued to be a popular meat until the 1950s when Myxomatosis proved fatal to rabbit populations throughout Europe. They have been making a slow come back into the British diet in the past 20 years or so and most good butchers, and some supermarkets, stock them. This recipe is based on the one in the Forme of Cury (1390).
Equipment
Large casserole
Measuring jug
Tongs
Shallow dish
Preparation method
Heat the oil in the casserole and brown the rabbit joints on all sides.
Pour in the stock, port and vinegar along with the spices and currants.
Bring to the boil, reduce the heat and simmer for about an hour and a half or until the rabbit is tender.
Remove from the heat and use tongs to transfer the rabbit pieces to the shallow bowl.
Return the casserole to the heat and boil the contents until reduced by a half.
Return the rabbit pieces to the casserole, turn the heat down and simmer for 5 minutes.
Serve in the casserole or transfer to a serving dish.
