Sautéed rabbit with young garlic and basil from The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
- basil
- white wine
- chicken stock
- rabbit legs
- young garlic
- rabbit saddle
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.