Wild Rabbit Glazed with Mint, Honey and Cider

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

Modern Classics

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.


  • hindquarters and back joints of two wild rabbits
  • 5 or 6 sprigs of fresh mint
  • ½ teaspoon each sea salt and freshly ground black pepper
  • 1 teaspoon each ground cumin and coriander
  • 3 tablespoons cider
  • 1 tablespoon cider vinegar
  • 1 tablespoon clear honey
  • 1 teaspoon mustard, or more to taste


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 single layer in an oiled roasting tin and bake in a preheated oven at 180°C/350°F/gas mark 4 until tender. This is wild meat; it may take 40 minutes, it may take very much longer, depending on the age of the animal. Baste the meat from time to time, and cover with foil if it shows signs of drying out.?