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.