Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 1 rabbit
  • 1 glass of dry white wine
  • 350 g/ 12


Get the butcher to lose the head and joint the carcass by cutting off the front legs, severing back legs and cutting the body in half along the spine, separating rib cage from saddle and chopping off bony rib extremities. Ask him to cut the loin and rib pieces laterally into three.

In a large bowl, mix the wine, 225