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4
Medium
By Mark Hix
Published 2008
A rabbit makes for a cheap springtime meal and along with some seasonal, earthy mushrooms, the legs from two or three rabbits will easily serve four. Don’t braise the rabbits’ tender little saddle fillets with the legs; instead save them (in the freezer if you like) to pan-fry and use in a salad.
Chop the large back legs in half at the joint, using a heavy knife. Lightly season and flour the legs with
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