Wild Dijon Rabbit

Uncommonly Good Sorrel and Snails

Serves 2

  • 1 jointed rabbit
  • small pot of Dijon mustard
  • butter for frying
  • 5 cloves of garlic sliced
  • 2 carrots cut into fingers
  • 1 bottle of medium white wine
  • 3/4 tsp herbes de Provence seasoning
  • 3/4 pint of double cream
  1. Coat rabbit portions with mustard and put in the fridge for 24 hours
  2. Lightly fry garlic and carrots in butter and transfer to casserole
  3. Brown coated rabbit in butter and add to casserole
  4. Add all other ingredients to casserole, stir and put in a slow oven for one and a half hours or until rabbit is tender and just coming off the bone
  5. Remove rabbit and keep warm, reduce sauce until thick and check seasoning
  6. Pile rabbit onto warmed plates and pour over carrots and sauce.

Cook's tip: Splendidly rich and intense, this dish is beautifully balanced by fresh steamed greens.

  • recipes Michael White
  • pictures David Merewether