Welsh Rarebit with Rabbit
Indulge in a bold and savory twist on the classic Welsh rarebit with this hearty “Welsh Rarebit with Rabbit” recipe. Combining tender shredded rabbit meat with rich and creamy cheddar cheese sauce infused with ale, Worcestershire sauce, and English mustard, this dish is a flavor-packed masterpiece that will elevate your comfort-food game. Served atop golden, rustic slices of toasted bread, each bite promises a perfect balance of smoky, sharp, and earthy notes. Finished under the broiler for that irresistible bubbly, golden crust and garnished with fresh parsley, this inventive recipe is ideal for a cozy dinner or a standout brunch offering. Whether you’re looking to impress guests or treat yourself, this unique take on a traditional favorite offers irresistible layers of texture and taste.
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Recipe Information
Ingredients
- 300 grams Rabbit meat (boneless, cooked, and shredded)
- 50 grams Unsalted butter
- 30 grams All-purpose flour
- 250 milliliters Whole milk
- 10 grams English mustard
- 10 milliliters Worcestershire sauce
- 200 grams Sharp cheddar cheese (grated)
- 60 milliliters Ale or dark beer
- 1 teaspoon Freshly ground black pepper
- 4 slices Thick slices of bread (such as sourdough or rustic loaf)
- 10 milliliters Olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Heat a non-stick pan over medium heat and add the olive oil. Toast the slices of bread on both sides until golden brown and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux and cook for 2-3 minutes, stirring constantly.
Gradually pour in the milk while whisking to create a smooth sauce. Continue to cook until the sauce thickens slightly, about 3 minutes.
Whisk in the mustard, Worcestershire sauce, and ale until incorporated.
Add the grated cheddar cheese to the sauce in small handfuls, stirring after each addition to ensure it melts completely.
Season the cheese sauce with black pepper and adjust the seasoning if needed.
Place the shredded rabbit meat evenly over each toasted slice of bread.
Pour the warm cheese sauce generously over the bread and rabbit.
Transfer the slices to a baking sheet and bake in the oven for 8-10 minutes, or until the cheese is bubbling and slightly browned.
Remove from the oven and let cool for a minute. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 502 mg | 39% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
