Stewed Rabbit with Balsamic Vinegar and Parsnip Purée

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

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                        

Ingredients

       
  
   

Method

                                                                     