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Rabbit with Saffron and Cucumber
- Serves
4
- Difficulty
Easy
Published 1990
This is a dish that looks as good as it tastes, with its saffron-yellow sauce and garnish of cucumber and barely cooked tomato. It comes originally from Richard Olney’s Simple French Food.
Ingredients
1 - salt
- freshly ground black pepper
3
Method
Set the rabbit liver aside, and season the rabbit joints with salt and pepper. Heat the oil in a flameproof casserole and cook the rabbit gently with the onion and garlic for 10 minutes, until the onion is tender. Sprinkle the sugar and flour over the rabbit, and turn the meat and vegetables so that the flour is evenly distributed. Add the saffron to the casserole and then pour in the wine and
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