Name: Peter Rabbit in Mr Mcgregor’s Salad
Ingredients: ½ teaspoon Dijon mustard; 2 tablespoons wine vinegar; 1 teaspoon best olive oil; 4 cloves garlic, crushed with flat of knife; 1 tablespoon Dijon mustard; 2 portions boned rabbit, approx. 150 g each; ½ teaspoon dried thyme; scant tablespoon wine vinegar; salt and pepper; 4 tablespoons olive oil; 1 125 g tub natural yoghurt; 2 tablespoons ordinary olive oil for frying; 1 handful radishes; 1 packet mixed lettuce leaves; 1 handful smallest carrots possible

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

Ingredients

1 125 g tub natural yoghurt
1 teaspoon best olive oil

Method

Make the marinade by mixing together the yoghurt, olive oil, vinegar, mustard, garlic and thyme. Add the rabbit pieces, turn to make sure they’re marinaded on all sides, cover and leave for 12 hours, or thereabouts, in the fridge.

At about the time you want to eat, preheat the oven to gas mark 6/200°C

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Ingredients

Method

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