Poultry and Game Recipes - Pan-cooked Rabbit with Sage Recipe

  
 

Poultry and Game Recipes - Pan-cooked Rabbit with Sage Recipe

Ingredients

Serve 4

  • 2 tablespoons olive oil

  • 1 rabbit, cut into 8 pieces

  • handful of chopped sage

  • 1 large rosemary sprig

  • 150 ml/1/4 pint dry white wine

  • 1 tablespoon Dijon mustard

  • salt and pepper

  • handful of flat leaf parsley, chopped, to garnish

Method:

  1. Heat the oil in a large frying pan. Add the rabbit pieces and brown all over. Season well with salt and pepper.

  2. Add the sage, rosemary, wine and mustard, mix thoroughly and coat the rabbit in the wine sauce.

  3. Simmer the rabbit for 20 minutes, turning frequently so that it cooks evenly. Serve hot, sprinkled generously with the roughly chopped parsley.