Baked Rabbit in Saffron Cream from Ten Vineyard Lunches by Richard Olney

Name: Baked Rabbit in Saffron Cream from Ten Vineyard Lunches by Richard Olney
Ingredients: salt; handful of scallions, thinly sliced; juice of 1 lemon; fragment of unsalted butter; finely chopped fresh marjoram or mixed dried herbs; 1 rabbit, cut up as for a sauté, head split in two, liver and heart reserved; 1 tbsp butter; knife-tip of powdered saffron, or a pinch of saffron threads, or both, dissolved in a few drops of boiling water; 1 sweet red pepper, split, cored, seeded and cut into thin strips; 1 cup heavy cream; 2–3 tbsp white wine; pinch of cayenne; 2 tbsp, more or less, Dijon mustard

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The one-step principle (assemble, bake, baste and serve) is the only constant of this dish. Sometimes I eliminate the saffron. The garnish varies with the seasons: in spring, tiny peas or podded an...

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Ingredients

salt
handful of scallions, thinly sliced
juice of 1 lemon
fragment of unsalted butter
finely chopped fresh marjoram or mixed dried herbs
1 rabbit, cut up as for a sauté, head split in two, liver and heart reserved
1 tbsp butter
knife-tip of powdered saffron, or a pinch of saffron threads, or both, dissolved in a few drops of boiling water
1 sweet red pepper, split, cored, seeded and cut into thin strips
1 cup heavy cream
2–3 tbsp white wine
pinch of cayenne
2 tbsp, more or less, Dijon mustard