Sauté of rabbit with herbs

Sauté of rabbit with herbs

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 rabbit, jointed
2 tablespoons oil
1 tablespoon onion or golden shallot, finely chopped
freshly ground black pepper
2 teaspoons herbes de provence, (see note)
125ml white wine
salt

Method

  1. Slowly brown rabbit pieces on all sides in oil in a flameproof casserole. Add onion or shallot and cook for 1 minute longer. Season with salt and pepper, sprinkle over herbs and add wine.
  2. Bring to the boil, stirring, then cover and simmer for about 1–1½ hours or until rabbit is tender. Add more wine or stock during cooking if necessary. Adjust seasoning before serving.

Note

  • Herbes de Provence is a mixture of dried thyme, rosemary, marjoram, fennel seeds and savory.
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