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Rabbit with sorrel sauce
Lapin à l’oseille
Preparation info
- Serves:
6
- Difficulty
Medium
- Ready in
1 hr 10
Appears in
By Fran Warde
Published 2009
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.
Ingredients
Method
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