Rabbit Braised in Red Wine with Orange and Allspice

Preparation info
  • Serves


    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

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This is a good way to cook wild rabbit, which has more flavour than the garden bunny but takes more cooking. You’ll probably have to buy one from a butcher, so ask him to cut it into six pieces – forelegs, hindlegs, and the saddle into two. I think it’s pushing it a bit to get enough for four out of a rabbit, but you could if you served it up with dumplings, say. It pays to marinate the meat, from both the tenderizing and the flavouring points of view. You could also use this recipe for gui