Sauteed Rabbit with Black Muscat Grapes

• 2 rabbits
• salt and freshly ground pepper
• 2 tablespoons clarified butter

Section the rabbits at the joints with the backs cut in two. Season the rabbit with salt and pepper.

Melt the clarified butter in a deep, heavy frying pan or skillet over a medium heat. Brown the rabbit pieces and add the thyme. Cook the rabbit very gently for 10 minutes and then add the port, increase the heat and set the port alight with a taper or match. When the flames have died, ad