Rabbit with lavender

Name: Rabbit with lavender
Ingredients: 2 saddles of rabbit; 200 g/7 oz soft white breadcrumbs; 2 saddles of rabbit; pepper; salt; 6 sprigs lavender, plus extra for garnish; 1 or 2 teaspoons lavender flowers; 2 tablespoons flat leaf parsley, finely chopped; finely pared zest of 1 lemon; 100 g/4 oz Cheddar or Parmesan, grated; 100 g/4 oz Cheddar or Parmesan, grated

Preparation info

serves
4

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

I developed this recipe when writing a series on cooking methods for the much-missed magazine A la carte. Rabbit’s meat is very delicate, and steaming is an excellent way of cooking it.

Ingredients

2 saddles of rabbit
200 g/7 oz soft white breadcrumbs

Main course

Method

Carefully remove the two fillets and flaps from each side of the backbone, scraping down from the spine and over the ribs with a sharp knife; you can use the legs in a rabbit and mustard casserole. Place the two fillets from each saddle side by side, with the flaps overlapping, leaving a ‘channel' to stuff. Slide 7 or