Pot-Roasted Rabbit Chops with Spring Onions and Olives


Preparation info

  • Serves


    as a small starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I must admit this dish looks like something you’d feed the fairies at the end of the garden! To turn it into a big person’s meal, use the same techniques, but cook the legs as well. To get rabbit chops, buy a skinned and prepared rabbit and split it down the middle. Then, using a heavy, sharp knife, cut the rack off each side, leaving you with fore and rear legs and some other bits, including some of the fillet. These can be roasted or slowly braised.