Ragoût of Rabbit

Lapereaux en Ragoût

Preparation info

  • Serves


    • Difficulty


Appears in

Great Cooks and Their Recipes

Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

Game birds, and young animals like the rabbit called for here, were favorites on the tables of the rich in the seventeenth century. However, the poor were not so lucky; game was reserved for the seigneur and in certain periods the penalty for poaching was death. La Varenne seasons this dish with a bouquet garni – one of the first mentions of the term.

You can fricasée rabbits in the same way as chickens or sauté them in a frying pan with a little flour mixed with butter, put them to cook gently with good stock and season them with capers, orange or lemon juice, and a bouquet garni or scallions, then serve.