RABBIT JUICE RECIPES

Steps:

• In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Steps:

• Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy.
• Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough.
• Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little.
• Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment.
• Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits.
• Bake the biscuits for 12–14 minutes, or until they are just golden-brown.
• Slide the biscuits onto a cooling rack to cool while you make the icing.
• Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool.
• Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin.