This is a wizard recipe for when you have netted or shot a young, tender rabbit. It also works beautifully with turkey, veal or chicken.
Making breadcrumbs in camp is a tricky business, so carry a packet of cornflakes with you wherever you go.
Empty a third of them into a bag, put the bag on a chopping board and bash the cornflakes into fine crumbs with a bottle or rolling pin. Easy-peasy.
You can add whichever vegetable is in season to this simple tomato sauce. (It is particularly good with artichoke hearts, celeriac or parsnips, or with broad beans, peas and lettuce instead of the tomatoes).
The rabbit crumbing and frying takes about 10 minutes. Delicious, fast camp-cooking.
Feeds 4-6
1. Cut the meat from the rabbit into 3–4cm pieces and lay the pieces between sheets of greaseproof paper. Bash them with a rolling pin or bottle until they are very, very thin.
2. To make the sauce, heat the oil in a heavy-bottomed frying pan over a medium heat and add the onion. Sweat for five minutes before adding the garlic, carrot and courgettes.
3. Cook for a further 5–10 minutes before adding the herbs and tomatoes. Season with salt and pepper and add the pinch of sugar.
4. Simmer for 20 minutes until the sauce is reduced and full of flavour.
5. Take three deepish bowls and fill one with the cornflake crumbs, one with the flour and one with the eggs.
6. Season the rabbit pieces with salt and pepper and dip each piece into first the flour, then the eggs and finally the crumbs, ensuring that each piece is totally covered in crumbs.
7. Heat a tablespoon of oil and a knob of butter in a large frying pan over a high heat. When they are sizzling hot, add the rabbit and cook for two to three minutes a side until crispy and golden.
8. Serve with the tomato sauce.
The Wild Gourmets: Adventures in Food and Freedom by Guy Grieve, Thomasina Miers, published by Bloomsbury. RRP £20.
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