Brown the rabbit pieces in olive oil, add in the onion, garlic, herbs and  bacon. Further cook for a couple of minutes. Splash with white wine and simmer. Add enough stock to cover the meat, pour in the crème frais add the orange zest and simmer for 25 minutes, until the rabbit is tender. Serve the rabbit sprinkled with pomegranate, lemon zest & parsley.

Email this Recipe Watch Video Back to Aaron's Recipes