Saffron Rabbit Stew with Cucumbers

Name: Saffron Rabbit Stew with Cucumbers (Lapin Sauté à la Toucassaine)
Yield: Servings: 4
Cuisine: French
Ingredients: 5 or 6 cloves garlic, unpeeled; Salt, pepper; 1 handful fresh basil leaves (and buds and flowers, if in flower); 1 pound firm fresh cucumbers (small with undeveloped seeds, if possible); The rabbit’s liver; ¼ cup butter; 1½ cups dry white wine; Water; 1 large, firm ripe tomato (5 to 6 ounces), peeled, seeded, coarsely chopped (or equivalent of seeded and drained preserved tomatoes); ½ teaspoon sugar; 1 mounded tablespoon flour; ⅛ to ¼ teaspoon powdered saffron (to taste); Small pinch cayenne; 3 tablespoons olive oil; 1 rabbit, cut up for sautéing; Salt; 1 large onion (about 4 ounces), coarsely chopped

Lapin Sauté à la Toucassaine

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

1 rabbit, cut up for sautéing
Salt
3 tablespoons olive oil
1

Europe
France
Stew
Main course
Mediterranean

Method

Use a large, heavy plat à sauter. Lacking that, begin in a large skillet, transferring everything to a casserole at the time of moistening.

Salt the pieces of rabbit and color them in the hot olive oil, adjusting the flame to medium after a couple of minutes. Add the onion and the garlic cloves immediately after turning the rabbit pieces over, shifting rabbit and onions regularly