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Rabbit in Saffron Sauce HT MC 115mins Serves 4 Hot Game Herbs Vegetables Alcohol Main course EgglessIngredients
Instructions 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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