Rabbit and mustard sauce, tastier than chicken and easy to cook
Welsh Braised rabbit served with ribbon carrots fondant potato & sautéed kale by Ty Gwyn Hotel
A simple rabbit dish with white wine and garlic.
A twist on a classic Tikka that works wonderfully with tender rabbit
This recipe may look incongruous at first sight, however, trust us. It is absolutely amazing and you really do need the quantities stated. Don’t try and cut back on any of the ingredients as it won’t work. The wine and oil create an emulsion sauce which is delicious with sautéed new potatoes and griddled courgettes. Please be aware that rabbit is boney and it might be a good idea to warn your guests that there may be small bones on their plate.
This dish was created for the last Tuscan night at the Pot Kiln and was a roaring success. It is melt in the mouth tender and worth every bit of the effort to make it. This is a dish for when you have time to get stuck in. It can be made in advance and finished in the oven when you are ready for it.
A real showcase rabbit dish with the unusual use of paneer cheese to keep it moist