Braised Wild Rabbit with St George’s Mushrooms

Preparation info
  • Serves


    • Difficulty


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.


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


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