Rabbit in Saffron Sauce HT MC
Hot Game Herbs Vegetables Alcohol Main course
tbsp Olive Oil
Garlic Clove, crushed
and Black pepper
Dry White Wine
Wipe the rabbit joints and put them in a bowl. Make the marinade and tip it over
them. Leave overnight, or for several hours, turning over now and then.
When you are ready to cook, take out the rabbit pieces and wipe them dry. Strain
and reserve the marinade. Toss the joints in seasoned flour.
Heat the butter and
oil in a large saucepan and brown the rabbit pieces. Remove the rabbit pieces
with a slotted spoon and keep them warm.
4. Add the shallots
and garlic to the pan and sauté them gently until just beginning to colour.
Return the rabbit to in the pan together with the stock, saffron, strained marinade, thyme, salt and pepper to taste.
Mix well, bring to the boil then reduce the heat, cover
and simmer for 1˝ hours, or until the rabbit is very tender.
To serve - remove from the heat, allow to stand for a 10 minutes, then skim off
any fat from the surface and discard the thyme.
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Poultry & Game Prep & Cooking Times
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