Rabbit with lavender

Preparation info

  • serves


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

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.


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


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