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Rabbit with lavender
- serves
4
- Difficulty
Medium
Published 2012
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
2 200 g 7 oz
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
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