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Rabbit in Saffron Sauce        HT  MC  115mins

Serves 4        Hot   Game  Herbs  Vegetables  Alcohol   Main course  Eggless



6-8 Rabbit Portions

Seasoned Flour

25g/1oz Butter

2 tbsp Olive Oil

3 Shallots, sliced

1 Garlic Clove, crushed

150ml/5fl.oz. Chicken Stock

1 Pinch Saffron

Salt and Black pepper

3 Sprigs Thyme

For the Marinade

1 Onion, chopped

1Bay Leaf, crumbled

6 Sprigs Thyme

3 Sprigs Marjoram

3 Sprigs Hyssop

1 Sprig Rosemary

150ml/5fl.oz. Dry White Wine







1. 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.


2. 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.


3. Heat the butter and oil in a large saucepan and brown the rabbit pieces. Remove the rabbit pieces from the pan 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.


5. 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.


6. 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.



More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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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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