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Make a sauce with parsley for rabbit and olive dish

Parsley is a key ingredient for the dish

Cooks looking for new ways to use their culinary herbs may want to try out a wild rabbit and olive dish from renowned chef Mark Hix.

Chopped parsley is a key ingredient in the recipe, which the restaurateur outlined in the Life & Style section of the Independent.

Hix, whose eateries include the Hix Oyster & Chop House close to London's Smithfield Market, recommended using rabbit legs for the dish, which is best served with mashed potato or a mashed root vegetable.

Medium green olives, garlic, onion, salt and fresh black pepper are other crucial ingredients for the meal and the first step when preparing is to dust the meat with flour and season, before lightly browning on both sides.

Once the onion, garlic, butter, flour, wine and chicken stock have been combined, the rabbit should be added and left to simmer for around an hour and a quarter.

The olives and chopped parsley should be introduced towards the end of the cooking process and the dish brought to the boil just prior to serving.

Related products: Parsley, Garlic Powder, Cracked Black Pepper 

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