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History Cookbook: Rabbit served with Redcurrant Sauce

This recipe is in categories Main courses, Tudors
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  • Rabbit and Redcurrant Sauce
    Rabbit and Redcurrant Sauce
About this recipe
Healthiness : (103 votes)
Difficulty:  3 out of 5 difficulty
View a modern version of this recipe

Rabbit was widely eaten in Tudor times. Rabbits were quite easily trapped or caught, so, in the countryside, rabbits were available to rich and poor. Big estates would have their own rabbit warrens.

This is quite a rich dish as it includes some expensive spices. Follow this link to see how the redcurrant sauce is made.

For pictures of the cooking process see our Rabbit Preparation Picture Gallery.

With thanks to Cathy Flower-Bond (Tudor Tales) and the Weald and Downland Open Air Museum for their help with making this podcast.

  • 1 rabbit
  • 1 onion
  • herbs (parsley, thyme, rosemary)
  • butter
  • cinnamon
  • ginger
  • nutmeg
  • Chopping board
  • Knife
  • Small spoon
  • Wooden stirring spoon
  • Serving dish
  • Cauldron or cooking pot
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Skin the rabbit and cut the meat into large pieces
  2. Rub butter into the surface of the rabbit pieces
  3. Roughly chop the onion
  4. Chop or prepare the herbs
  5. Warm the cauldron by the fire and add a small amount of butter
  6. Place the rabbit pieces around the bottom of the cauldron
  7. Add the chopped onions and herbs
  8. Add some spices, a small spoonful of cinnamon, half a small spoonful of ginger and a small amount of nutmeg
  9. Cook for around 40 minutes
Rabbit served with Redcurrant Sauce  - print view  Rabbit served with Redcurrant Sauce - print view

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There are 8 comments for this recipe.
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Name: Shania 19th June 2018
Thanks for the recipe, it helped me win the history competition in my year!
Name: Richelle 23rd May 2017
Really helped me with my history project!
Name: Thomas 3rd December 2015
Thanks really help full for homework
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