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Rabbit Pudding

Samina.Tapia's picture
Ingredients
  Rabbit joints 8
  Butter 25 Gram
  Onions 2
  Flour 45 Milliliter
  Chicken stock 400 Milliliter
  Tomatoes 3 , skinned and chopped
  Tomato puree 30 Milliliter
  Mixed herbs 2 1⁄2 Milliliter
  Suet crust 200 Gram
  Self raising flour 225 Gram
  Salt 2 1⁄2 Milliliter
  Suet 100 Gram, shredded
  Cold water 1 Cup (16 tbs) (To Mix)
  Salt To Taste
  Pepper To Taste
Directions

Dry the rabbit joints thoroughly with kitchen paper, Heat the butter in a fry pan and fry the joints until golden brown.
Transfer to the Slow cooker.
In the remaining butter fry the onions until transparent.
Stir in the flour and gradually add the stock Bring to the boil and add the tomatoes, tomato puree, mixed herbs, salt and pepper.
Pour over the rabbit.
Suet Crust Mix together the flour, salt and suet.
Add sufficient cold water to form a soft dough.
Roll out into a circle the size of the slow cooker lid.
Moisten the edges with cold water.
Place over the rabbit and press against the edges of the pot.
Cook on low for 6 hours or high for 3 hours. If you don’t have a slow cooker, place the puddings in a covered saucepan half filled with of boiling , kept on gentle simmer on the hob. Simmer for 3 hours, top up as required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Pudding
Interest: 
Holiday
Servings: 
6

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2 Comments

Anonymous's picture
How long should this rabbit suet pudding recipe be cooked for in the slow cooker?
Samina.Tapia's picture
Hi, I have updated the directions. Usually the cooking time depends on the functions of your slow cooker but on an average this pudding should take 6 hours is cooked on low and 3 hours if cooked on high.
Rabbit Pudding Recipe