Rabbit with smoked bacon, tarragon, cider & cream
Chef and author Gill Meller shows off the versatility and simplicity of wild rabbit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Cooking tools:
- Dutch oven
- Stove
- Kitchen scale
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Plate
Ingredients
- 200g smoked streaky bacon lardons
- 50g plain flour
- 1 wild rabbit, jointed
- 1 large or 2 smaller onions, thinly sliced
- 3 garlic cloves, thinly sliced or grated
- 2 fresh bay leaves, torn
- 500ml medium cider
- 350ml double cream
- 4-6 sprigs of fresh tarragon
- A handful of parsley leaves
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