Rabbit with Petits Pois, Cider and Lettuce

Name: Rabbit with Petits Pois, Cider and Lettuce
Yield: Serves 6
Ingredients: 3 sprigs of fresh thyme, leaves picked; 3 medium shallots; freshly grated nutmeg, to taste; 4 nice carrots; 450 g smoked lardons; butter; 1 heaped tablespoon Dijon mustard; 1 × 660 ml bottle French or good dry farmhouse cider; 2 × 410 g tins petits pois; large-flaked sea salt and black pepper; 1 tablespoon plain flour (optional); 2 celery sticks; 2 garlic cloves; 2 rabbits; a large handful of mint; 1 small cos lettuce or 2 little gem lettuces; olive oil; 2 bay leaves; 50 ml red wine vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

Apart from being delicious, the other thing that gives me great satisfaction from this dish that a rabbit ends up in the pot with the very same things it has dedicated itself to stealing from your garden. One thing to remember about wild rabbits is that they have done a lot of scampering around and contain very little fat, therefore gentle heat and slow cooking are required. If it’s possible, order rabbits that have been shot with a rifle, as less damage is caused to the meat than from the