Rabbit in Saffron Sauce with Spring Vegetables

Name: Rabbit in Saffron Sauce with Spring Vegetables
Ingredients: 1 rabbit cut, into 6 or 7 pieces, liver and kidneys set aside; 1 rabbit cut, into 6 or 7 pieces, liver and kidneys set aside; 1 rabbit cut, into 6 or 7 pieces, liver and kidneys set aside; Olive Oil Marinade; Kosher salt; 12 asparagus spears, trimmed; 16 shelled fresh fava beans; 12 baby carrots, trimmed; 12 small onions, such as like cipollini; 12 small onions, such as like cipollini; Freshly ground black pepper; 2 tablespoons olive oil; 16 garlic cloves; 1 cup (250 ml) dry white wine; A good pinch of saffron threads; 3 to 4 flat-leaf parsley stems, plus 1 tablespoon chopped parsley; 3 to 4 flat-leaf parsley stems, plus 1 tablespoon chopped parsley; 1 large thyme sprig; 1 bay leaf; 8 slices baguette, lightly toasted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

Rabbit is the only game I associate with spring, because its light, delicate meat matches well with springtime vegetables. Fava beans, asparagus, and baby carrots in a saffron sauce make this a pretty dish, but you can vary the vegetables to your taste. The rabbit liver is cooked separately and made into a simple spread to accompany the dish.

Ingredients

Main course
Gluten-free

Ingredients

Method