Lapin en cocotte au citron et à L’ail

Rabbit Casserole with Lemon & Garlic

Preparation info
  • Serve


    • Difficulty


    • Ready in

      1 hr 30

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

All over France, hunters and cooks have for centuries prized wild rabbit for its lean meat and rich flavour. My grandparents kept rabbits on their farm, so I grew up eating farmed rabbit meat regularly. Although it was often overlooked in the last few decades, this meat is becoming popular again and farmed rabbit is now widely available. It tastes like chicken but with a more gamey flavour – and it’s both delicious and nutritious. Even if you’ve never tried rabbit before, give it a go – I’m