Rabbit with Saffron and Cucumber

Name: Rabbit with Saffron and Cucumber
Yield: Serves 4
Cuisine: France
Ingredients: ½ teaspoon saffron filaments; 300 ml/½ pint dry white wine; ½ teaspoon granulated sugar; 1 tablespoon flour; 40 g/½ oz butter; 225 g/8 oz tomatoes, skinned, seeded and chopped; 300 ml/½ pint chicken stock; 1 cucumber; salt; 1 rabbit, jointed with liver; 1 rabbit, jointed with liver; 6 cloves of garlic, halved; 1 large onion, sliced; 3 tablespoons olive oil; freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

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 rabbit, jointed with liver
salt
freshly ground black pepper
3

Europe
France
Main course
Mediterranean

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