Name: Wild Rabbit Glazed with Mint, Honey and Cider
Yield: Serves 4 to 6
Ingredients: 1 teaspoon mustard, or more to taste; 1 teaspoon each ground cumin and coriander; ½ teaspoon each sea salt and freshly ground black pepper; 5 or 6 sprigs of fresh mint; hindquarters and back joints of two wild rabbits; 3 tablespoons cider; 1 tablespoon clear honey; 1 tablespoon cider vinegar

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Lentils or mashed potatoes are good with this rabbit dish, as is a purée of onions or leeks, or a heap of sauerkraut. If hot vegetables do not appeal, serve instead either a green salad or a chunky salad of fennel, apple, walnuts and white radish.

Ingredients

hindquarters and back joints of two wild rabbits
5 or 6 sprigs of fresh mint
½ teaspoon

Method

Chop the hindquarters in two, and the back into two joints.

Strip the leaves from the mint, and roughly tear them. Put in a mortar with the salt, pepper and spices, and grind with a pestle to a paste. Gradually add the liquid, the honey and mustard.

Brush this paste on the meat, and leave for 20 to 30 minutes for the flavours to penetrate.

Put the joints of rabbit in a s