Rabbit with Mustard and Champagne

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About


  • Oil for frying
  • 2 oz (50 g) butter
  • 1 rabbit


Heat the oil and butter in a pan and quickly fry the rabbit pieces until golden brown. Add the shallots and garlic and cook for a further minute. Add the Champagne and bouquet garni and season. Cover the pan with a lid and cook at gas mark 5, 375°F (190°C), for approximately 25 minutes<