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Rabbit in Herb Sauce        HT  MC   110mins

Serves 4        Hot    Game  Herbs  Main Course    Eggless     



675g/1-1/2lb Boneless Rabbit

225g/8oz Onions, chopped

1 Garlic Clove, crushed

50g/2oz Butter

Seasoned Flour

300ml/10fl.oz. Chicken Stock

1 Teasp Fresh Thyme Leaves

Salt and Pepper

1 tbsp Dijon Mustard

150ml/5fl.oz. Double Cream

2 tbsp Fresh Dill, chopped




1. Cut the rabbit in neat pieces. Melt the butter in a saucepan and cook the onions until golden, adding the chopped garlic halfway through. Toss the rabbit pieces in seasoned flour and add them to the pan. Stir until lightly coloured all over then pour on the heated stock.


2. Add the thyme, salt and pepper and the mustard. Cover the pan and cook very gently for 1 1/2 hours, until tender, stirring occasionally.


3. Lift out the rabbit and the whole onions and keep warm in a serving dish. Discard the thyme and pass the sauce through a sieve, throwing away the thyme. Reheat the sauce in a clean pan, adding the cream and stirring until blended. Adjust the seasoning, stir in the dill and pour over the rabbit. Serve immediately.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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