Braised Wild Rabbit with St George’s Mushrooms

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

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
Stew
Main course
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