Braised Wild Rabbit with St George’s Mushrooms

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

Ingredients

8 or 12 rabbit legs (use both front and back legs)
salt and freshly ground black pepper
40

Europe
United Kingdom
Main course
Stew
Spring
April

Method

Chop the large back legs in half at the joint, using a heavy knife. Lightly season and flour the legs with a tablespoonful of the flour.

Heat a little oil in a heavy-based frying pan and lightly f