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Peen’s rabbit recipe for Chinese New Year

17th February 2011 Print
Chef

Broadstairs’s acclaimed Peen’s Gastro Bar has introduced a delicious rabbit stew to its menu, which coincincides with the Chinese New Year, which began this month and is according to tradition is a year of the rabbit.

The appearance of wild rabbit to Peen’s menu coincides with Waitrose reporting of “unprecedented demand for this traditional British fare” following celebrity chefs Nigel Slater and Nigella Lawson proclaiming the culinary appeal of its sweet succulent meat.

Rabbit is versatile, low fat meat with a subtle gamey flavour and can easily take the place of any white meat in various recipes.

“Rabbit is an exquisite sweet meat with a delicate flavour and is a big favourite of customers,” said Peen’s chef-patron Matt Peen. “We use locally shot, wild rabbit which helps control their numbers whilst delivering a healthy, lean, sustainable alternative meat low in fat.”

Peen Gastro Bar’s rabbit stew, created by Peen’s head chef Jamie Lathwell, uses smoked paprika, Chorizo, garlic, and red chillies to great affect to delivery a spicy Mediterranean zest to a classic English dish.

Rabbit has fewer calories than chicken, a quarter of the fat and more protein.

The recipe can be downloaded from: peensgastrobar.co.uk

Rabbit is available in all Waitrose branches, with a choice of diced or half rabbit - both priced at £3.99.

Peens Gastro Bar, 8 Victoria Parade, Broadstairs Kent CT10 1QS

More Photos - Click to Enlarge

Chef Peen's Gstro Bar