Sovay's Reviews
1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating
The Cuisine of the Rose: Classic French Cooking from Burgundy and Lyonnais (Penguin Cookery Library)
By Mireille Johnston, Milton Glaser
Penguin Books Ltd - 1992
Viande aux Baies : page 170
I made Rabbit with Blackberries from the suggested range of meats and berries - my only criticism is that the sauce ends up a little sweet for my taste, so next time I'd probably add less blackberry jelly. The other issue I had was all the fiddly little rabbit bones which take some negotiating, but I don't blame the recipe for those.
The other suggested meats are chicken and turkey but I think this would work with pork as well.
useful (0)