Shaun Hill’s rabbit with mustard, crème fraîche and parma ham
Tender rabbit joints simmer slowly with Dijon mustard and crème fraîche, layered in a flavourful sauce and topped by salty…
Roasted rabbit with mustard and tarragon
Succulent rabbit legs, oven-roasted to golden perfection, are bathed in a rich Madeira-infused butter sauce. Complemented by herbaceous tarragon dressing…
Rabbit legs in tomato sauce
By Stanley Tucci From Saturday Kitchen Ingredients For the marinated rabbit legs: Rabbit legs: 4, bone in Olive oil:…
Rabbit pappardelle
By Angela Hartnett From Saturday Kitchen Ingredients 4 farmed rabbit legs 50ml/2fl oz olive oil 40g/1½oz unsalted butter 1 small carrot, peeled and finely chopped 1…
Korean-style deep-fried rabbit pancakes with sticky gochujang sauce
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the rabbit, place the rabbit in a bowl and…
Braised wild rabbit winter salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised wild rabbit 1 wild rabbit, jointed 3 celery sticks, chopped 1 onion, quartered ½ fennel bulb,…
Rabbit with orange, fennel and polenta
By Matt Tebbutt From Saturday Kitchen Ingredients For the rabbit 1 wild or farmed rabbit, jointed 150ml/5fl oz merlot or similar red…
Saddle of rabbit with butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the saddle of rabbit 2 rabbit loin fillets 4 thin streaky bacon slices 2 tbsp olive oil…