The pan-seared rabbit is a rustic and flavorful second course, perfect for bringing a classic homemade dish to the table with ...

Whisk the Dijon mustard and check the seasoning (it may only need a small grind of pepper at this point) before pouring the sauce over the rabbit and bacon in the casserole. Cover the pan tightly, ...

although you can quick-roast the saddle and cook the legs separately. A wild rabbit (about 1.5kg/3lbs 5oz) will serve 3-4 people. FAQs about BBC Food ...

Stir in the cream and bring back to the boil. Add the parsley, taste the sauce and season with salt and pepper as required. Return the rabbit meat to the pan and turn to coat in the sauce.

To make the Roulade, start by deboning the rabbit, keeping the saddle intact ... To make the pumpkin sauce, start by heating the oil in a large pot over a medium heat. Add carcasses and colour ...