| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 2 |
|
Legs of rabbit |
| 1 |
|
Saddle of rabbit; cut in half |
|
|
Butter |
| 2 |
tb |
Shallot; chopped |
| 250 |
g |
Spinach; picked and washed |
| 2 |
|
More tbsp shallot; chopped |
| 100 |
ml |
Port |
| 125 |
ml |
Chicken stock |
| 50 |
g |
Cranberries |
| 125 |
ml |
Whipping cream |
|
|
Sugar if required |
INSTRUCTIONS
Saute the rabbit for 15 minutes. Meanwhile cook the spinach in butter with
the shallot and keep warm.
Cook the remaining shallot in a little butter, add the port and reduce by
half and then add the stock and cream. Simmer until thickened, add the
cranberries and cook.
To serve, pile some spinach on each plate, top with the rabbit and spoon
the sauce around the edge.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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