Our recipes

Rabbit with Prunes

RABBIT CUT : Whole jonted rabbit

PREPARATION TIME : 10 minutes

COOKING TIME :  30 minustes

NUMBER OF SERVINGS : 6

INGREDIENTS : 1 whole jointed rabbit  – 100 g lardons – 1 onion – 250g of Agen Prunes – 2 tablespoons of Cognac – ¼ litre of dry white wine – thyme and bay – olive oil `- butter – salt – pepper

In a casserole, brown the lardons and minced onion with a knob of butter and a small amount of olive oil. Once browned, remove onion and lardons from the pan and keep to one side. Next, brown the rabbit pieces, reserving the liver. Once browned, add the white wine, cognac and salt and pepper to taste. Add the prunes, the thyme and bay, along with the browned onions and lardons. Cover and slowly cook for 25 minutes. If the liver is to be used, add 10 minutes before the end of the cooking time.

Old fashioned rabbit

RABBIT CUT : Whole jointed rabbit.

PREPARATION TIME : 5 minutes

COOKING TIME : 35 minutes

NUMBER OF SERVINGS : 6

INGREDIENTS : 1 whole jointed rabbit, 5 dessert spoons of “moutarde a l’ancienne” (old style French grain mustard) – thyme – a half glass of dry white wine – 4 dessert spoons of olive oil

Preheat the oven on Gas Mark 7 or 210 degrees electric.

In a baking tin, brush the rabbit pieces with the mustard. In the bottom of the pan, pour the olive oil and half a glass of water into the base of the pan, and sprinkle the rabbit with time and seasoning. Roast for 35 minutes, basting the meat with the juices from the bottom of the pan. Halfway through the cooking, add the half glass of dry white wine.

Rabbit with courgettes
and tomatoes

RABBIT CUT : Whole jointed rabbit

PREPARATION TIME : 5 minutes

COOKING TIME : 30 minutes

NUMBER OF SERVINGS : 6

INGREDIENTS : 1 whole jointed rabbit – 3 or 4 small courgettes – 3 skinned tomatoes -3 minced cloves of garlic – 1 sprig of thyme – 5 dessert spoons olive oil – salt and pepper – 1 glass of white wine

Brown the rabbit pieces in a casserole brown the rabbit in the olive oil and season it well. Reserve the meat. Cut the courgettes into small rounds and fry them on a high heat. Add the skinned tomatoes cut into dice, the garlic, thyme and cook down for 5 minutes. Place the rabbit pieces on the tomato and courgette mix, adding further seasoning if needed. Put in the white wine, and cook for a further 15 minutes, basting the rabbit in the juices. Serve with extra fine haricot verts