Rabbit loins with hazelnuts from French Women for All Seasons: A Year of Secrets, Recipes, and Pleasure by Mireille Guiliano

  • curry powder
  • five-spice powder
  • hazelnuts
  • sherry vinegar
  • mâche
  • rabbit loins

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.

Notes about this recipe

  • mharriman on January 30, 2018

    Disappointing. After making mustard rabbit from the same book, it is hard to believe this recipe is from the same author. My husband didn’t finish his, and I only did because there was so little meat on my loin, i consumed it in four bites. Problems: 1) the hazelnuts need to be minced to adhere to the meat; chopping, even quite a bit, doesn’t create a fine enough texture to work into the flesh. 2) pan frying the loins for 7-10 minutes each side nicely browns the outer meat, but internal temperature registered at 120- raw meat. I popped them in the oven at 350 degrees F for 15 minutes and my husband’s was still raw in the middle. The pan sautéing cooking method - even with an oven rack- doesn’t work for even small bone-in loins. 3) The hazelnuts were burnt after 15 minutes of sautéing in pan with the meat. Great British Chefs online has a rabbit and hazelnut recipe that I’d try before attempting this - with major tweaks- again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.