Braised Rabbit with Mustard Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

WILD RABBITS ARE UNDER-USED AT HOME, but with the number of bland battery chickens on the market they make a good, tasty alternative - although the thought of eating rabbit these days puts most people off, especially when they are kept as pets. Wild rabbits are generally sold whole in this country, whereas in France you can buy the various cuts. It seems a shame, though, to cook the saddles in a dish like this, as they take much less time than the legs to cook, and tend to be a bit dry. Rem