Rabbit and Mustard Ragoût

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

A classic combination. Serve it with fresh tagliatelle and, in November, a few shavings of white trufle.

Rabbit has overcome its poor image during the last few years. I use farmed rabbit rather than wild because the offal is so superior. It has a clean yet distinctive taste and, provided you don’t overcook it, will be moist and tender.

What was it that distressed people at the thought of eating rabbit? Was it myxomatosis? The idea of consuming Bugs Bunny? Poor Bambi doesn’t