Rabbit cooked with mustard, fennel and cider with spring onions
For wild meat, rabbit is wonderful year round but spring and early summer offer especially tender morsels
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 www.thefield.co.uk.
Cooking tools:
- Dutch oven
- Cooling rack
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 2 young rabbits or 3 older, small ones, jointed
- Sea salt
- 1 1/2 litres (21⁄2 pints) duck fat (you can use it at least six times)
- 1 bulb fennel
- 4 shallots
- 4 cloves garlic
- 50g (2oz) butter
- 1 tbsp wholegrain or dijon mustard
- Small bundle thyme sprigs
- 1 litre (13⁄4 pints) medium cider
- 200ml (7fl oz) double cream
- Small bunch spring onions
More Like This
Rabbit With Fennel and Onion
virginialiving.com
Rabbit with Fennel
readersdigest.ca
Rabbit with truffles and spring vegetables
ohmychef.cz
Best Recipe for Rabbit with Mustard - Policital Insights
politicalinsights.org
Rabbit Cooked with Dijon Mustard (Lapin à la Moutarde)
saveur.com
Rabbit with Mustard | Terroir Fribourg
fribourg.ch
Mustard Rabbit Recipe
citchn.com
Rabbit with mustard & bacon - Good Food Middle East
bbcgoodfoodme.com