Smoked rabbit and partridge with shallots and smoked garlic


Ingredient to serve four

1 medium sized rabbit

2 partridges

3 sticks celery

4 cloves of garlic crushed and finely chopped

One complete head of garlic, unpeeled

10 shallots – peeled

One small white onion – chopped

Plenty of fresh sage – torn into pieces

Half a litre of chicken stock

Two tbs olive or rapeseed oil

Salt and ground black pepper



Fry the onion and garlic in the oil in a large casserole dish until lightly brown and soft, add the whole partridges and the rabbit – cut into leg pieces and large chunks on the bone.  Brown in the oil.  Add the celery and sage and heat for another minute on medium heat.  Add the chicken stock and bring slowly to the boil. Transfer the casserole dish (with a lid on) to the oven preheated to 160 degrees and cook for two hours.  Remove from the oven and allow to cool.  Using a couple of forks tease all the meat from the partridges and rabbit pieces.  Reserve the cooking liquid.

Cameron smoker

Now place a layer of hickory chips in the base of the Cameron smoker. Dampen slightly with water.  Place the tray over the chips and cover the tray in foil.  Place the shredded rabbit and partridge meat on the grill and season with salt and pepper and add the shallots and the unpeeled head of garlic.  Close the top over the smoker.  Cook on medium heat on a ring on top of the oven for 30 minutes.

Serve the rabbit, partridge, shallot and smoked garlic – broken into cloves – with minted and buttered new potatoes and buttered peas and broad beans.  You can use the reserved cooking liquid to make gravy –  add fresh sage, salt and pepper and perhaps a little cornflour to thicken.  An alternative to  peas and broad beans is smoked corn on the cob – just place the corn cobs in the smoker and cook with the meat.

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