Name: Braised Wild Rabbit with St George’s Mushrooms
Yield: Serves 4
Cuisine: British
Ingredients: 2 tablespoons chopped parsley; 8 or 12 rabbit legs (use both front and back legs); 100 ml white wine or cider; 1½ litres chicken stock (or a good stock cube dissolved in this amount of hot water); 2 garlic cloves, peeled and crushed; 3 tablespoons double cream; salt and freshly ground black pepper; 6 shallots, peeled and finely chopped; 80 g butter; vegetable oil for frying; 40 g plain flour, plus extra for dusting; 200-250 g St George’s mushrooms, cleaned and sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

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.