River Cottage

I am going to be adapting this recipe this weekend substituting grey squirrel (from Ridley's Game Merchants, Northumberland) for rabbit. It is really just a sort of arboreal rabbit isn't it? I'm imagining you would cook it in a similar way to rabbit anyway...

if using the giant rabbit in clifton, go in well armed, he was eying me up like i'd put corriander in the owners curry.

I made this this evening and am now somewhat drunk but hopefully what I say say should be more or less comprehensible.

Try not to add too much water – you don't want the meat to become overcooked while you wait for the saucy bits to reduce.

Arguably, the parting of meat from bone is a job for the cook. My dining companion became noticeably irritated as he tried to prize meat from the shin and more than once this resulted in his propelling curried rabbit clear across the room.

In my gluttony, I became apprehensive that rabbit is not fatty enough and added a sizeable knob of butter without disastrous consequences.

Grosso modo, this recipe produced a tasty curry that, in the eating, was heavy on elbow work.

(My rabbits were wild and came jointed from the Saturday market in Kennington, London – two for ten pounds. Sainsbury's Nine Elms was utterly without cinnamon sticks and I used some ground cinnamon instead).