Richard Olney’s Saffron Rabbit Stew with Cucumbers

Name: Richard Olney’s Saffron Rabbit Stew with Cucumbers (Lapin Sauté à la Toucassaine)
Yield: Serves 4
Cuisine: Australian
Ingredients: 1 mounded tablespoon flour; small pinch cayenne; ⅛ to ¼ teaspoon powdered saffron [to taste]; 1 handful fresh basil leaves [and buds and flowers, if in flower]; 1 pound firm fresh cucumbers [small, with undeveloped seeds, if possible] the rabbit’s liver; water or light stock; 1 large, firm ripe tomato [5 to 6 ounces], peeled, seeded, coarsely chopped [or equivalent of seeded and drained preserved tomatoes]; 1½ cups dry white wine; salt, pepper; ¼ cup butter; ½ teaspoon sugar; 1 large onion [about 4 ounces], coarsely chopped; 5 or 6 cloves garlic, unpeeled; salt; 3 tablespoons olive oil; 1 rabbit, cut up for sautéing

Lapin Sauté à la Toucassaine

Preparation info

Serves
4

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

One of my favourite rabbit dishes, this comes from Richard Olney’s Simple French Food. It is a splendid example of a classic sauté, and the marriage of saffron, tomatoes and cucumbers is truly delicious. Here is the recipe as my friend Richard wrote it.

‘Use a large, hea

Ingredients

Oceania
Europe
France
Australia
Stew
Mediterranean

Ingredients

Method