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hot dog

Braised rabbit with cider-mustard sauce a success, although G. would prefer it over rice to cut the richness next time.


Sounds yummy. Where was the recipe from?

There's a rabbit dish I adore in one of the Silver Palate books that I think of as a French mole sauce -- chocolate, currants, lemon zest, herbs. It's fabulous. Gosh, now I want to make it.
The recipe is from "The Farm" by Ian Knauer, but it's basically just a standard rabbit (chicken) in mustard sauce but with a cup of cider and a cup of wine in the braising liquid.