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A wonderfully light and tasty dish served with braised rice or roast potatoes.


  1. In a large pan heat up the butter
  2. Add the onions and garlic and sweat gently for 15 mins.
  3. Add the rabbit and gently sear
  4. Add white wine and reduce completely
  5. Add stock and cover pan then gently simmer for 1 hour or until the rabbit is tender.
  6. Finish by adding mustard, cream, tarragon
  7. Season with salt and pepper.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne