Jeanette Winterson: I am Eating Rabbit

Jeanette Winterson

While PETA grows in strength in America by recruiting high profile actors and celebrities, the UK seems to be reversing that trend. The Telegraph reports that author Jeanette Winterson tweeted: “Rabbit ate my parsley, I am eating rabbit.”

On the photographs accompanying the tweet:

These included the rabbit lying on an Aga, head still in place (Winterson suggested it could make a good glove-puppet), bubbling merrily in the pot in cider with rosemary and thyme – and finally a picture of Winterson’s cat wolfing down the rabbit entrails.

Super Chef has long been an advocate of rabbit cuisine, going as far as finding rabbit recipes in as many cookbooks as possible.

Of course these tweets unleashed a storm of response including support from chefs like Hugh Fearnley-Whittingstall, who advises adding grey squirrel that is plentiful this time of year.

The article asks:

After the sad demise of Clarissa Dickson Wright, the former star of Two Fat Ladies, who suggested eating badgers rather than culling them, could Winterson – known for her intense and intellectual novels, and media feuds – be the new poster girl for country living?

Super Chef sure hopes so – meanwhile here is one of Clarissa Dickson Wright‘s recipes for rabbit:

Rabbit Casserole

Jeanette Winterson rabbit


2 rabbits, jointed
6 tbsp olive oil
4 garlic cloves, crushed
1 sprig fresh rosemary
2 bay leaves
568ml/1 pint dry white wine
½ lemon, juice only
55g/2oz seasoned flour
1 onion, sliced
1 celery stalk, sliced
8 anchovy fillets in oil
85g/3oz capers

Preparation method:

Place the rabbit pieces into a large bowl and add three tablespoons of the olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice. Stir until well combined, then cover and marinate in the fridge overnight.
Preheat the oven to 170C/325F/Gas 3.
Remove the rabbit pieces from the marinade (reserve the marinade) and pat dry with kitchen paper. Dust the rabbit pieces in the seasoned flour and shake off any excess.
Heat the remaining olive oil in a large pan over a medium heat. Add the rabbit pieces to the hot oil and fry for 4-5 minutes or until golden-brown all over. Transfer the rabbit pieces to an ovenproof casserole dish.
Pour the reserved marinade into the hot frying pan and warm through, then pour it into the casserole with the rabbit. Add the onion and celery to the casserole and cook in the oven for 45 minutes, or until the rabbit is tender. Add the anchovies and capers and cook for another 15 minutes.

Click here to watch Clarissa Dickson Wright prepare the dish.

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