The Cuisine of the Rose: Classic French Cooking from Burgundy and Lyonnais (Penguin Cookery Library)
Viande aux Baies
Page 170
Cuisine: French | Course Type: Main Courses
(1 review)
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Recipe Reviews
Sovay from Northern England,
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.
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