Rabbit with sorrel sauce

Lapin à l’oseille

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 10

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Wild rabbit has a lot more flavour than farmed and both can often be found across France. Rabbit features regularly on bistro menus in the countryside, where it is most probably wild rabbit.


  • 25 g (1 oz) butter
  • 1 rabbit, cut into portions


Heat the butter in a large frying pan or flameproof casserole and cook the rabbit pieces on all sides until sealed and golden brown. Sprinkle in the flour and mix to absorb any fat and juices, then cook for 3 minutes. Add the seasoning, stock, bay leaf and thyme, bring to the boil, cover with a lid and simmer for 40 minutes, or until cooked through.

Meanwhile, chop the sorrel roughly an