Yield: 1 servings
Measure | Ingredient |
---|---|
2 \N | Legs of rabbit |
1 \N | Saddle of rabbit; cut in half |
\N \N | Butter |
2 tablespoons | Shallot; chopped |
250 grams | Spinach; picked and washed |
2 \N | More tbsp shallot; chopped |
100 millilitres | Port |
125 millilitres | Chicken stock |
50 grams | Cranberries |
125 millilitres | Whipping cream |
\N \N | Sugar if required |
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.