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Title: Rabbit Isabel
Categories: Fat ladies, Game, Pork, Herbs, Vegetables
Yield: 1 Serving

1 oz Plain (all-purpose) flour
Salt & fresh ground pepper
1/4 ts Dry mustard
1/4 ts Cayenne pepper
1 Young rabbit per person;
- fillets and leg meat
- removed
1 Egg white
1 sl Good bacon per two rabbit
- fillets
Sorrel or sage leaves
4 oz Butter
1 Onion, fine chopped
Glass white wine

Recipe courtesy of Clarissa Dickson Wright & Jennifer Paterson

Make seasoned flour with salt, pepper, dry mustard and
cayenne pepper.

In a food processor finely mince the leg meat, add the
egg white and seasoning and blend to a paste. Flatten
the fillets and flour lightly. Lay a piece of bacon cut
to fit on one fillet, spread a layer of the mousseline
of rabbit and egg white onto the bacon and lay your
sorrel of sage leaves on top of this. Place the other
rabbit fillet on top to make a parcel.

In a heavy-lidded frying pan melt the butter and gently
fry the onion, add the rabbit parcel and brown, turning
carefully. Season, pour on white wine, cover and cook
gently for 10 minutes turning the parcel halfway
through.

Check that the rabbit is tender and cooked through, and
serve with garlic-pureed potatoes and a green vegetable.

RECIPE FROM: https://www.foodnetwork.com

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