Name: Stewed Rabbit with Balsamic Vinegar and Parsnip Purée
Ingredients: 1 tbsp caster sugar; 75 g/3 oz butter; 1 tbsp smooth Dijon mustard; salt and pepper; 150 ml/¼ pint balsamic vinegar; 4 tbsp concentrated Meat Glaze; 4 tbsp clarified butter; 2 small rabbits, each jointed into 6 pieces; 4 large parsnips, peeled and cut into chunks; about 600 ml/1 pint milk

                        

Ingredients

       
  
   

Method

                                                                     

Stewed Rabbit with Balsamic Vinegar and Parsnip Purée

Ingredients

Method

Get instant online access via ckbk

Part of