1921 Tasty Rabbit Dish

Won second prize in the Sunday Times Recipe Contest (reference)

Photography by Chia Chong / Recipe and Styling by Libbie Summers / Image

Ingredients:

  • 1 rabbit

  • pepper and salt (to taste)

  • 1 ½ lbs (680 g) onions

  • fine breadcrumbs

  • sage

  • 1 lb (450g) sausage

Method:

  1. Wash rabbit and cut into pieces, cover with water, add pepper and salt to taste

  2. Cover in water and stew in pan or oven until tender

  3. Cut up onions and boil until tender then add to breadcrumbs and sage to make stuffing and put in pie dish

  4. Add rabbit and cover with some of the stock that the rabbit was cooked in.

  5. Spread sausage over the top of the pie dish and cook in oven until sausage is nicely browned on top.

Submitted by Mrs Darcey, Silas-street, East Fremantle