Programme four

In the fourth episode of French Odyssey, Rick Stein continued his leisurely journey through south-west France and arrived in the city of Agen.

Programme four

Rick Stein indulged in a four-course lunch at the railway station in Agen where 'the food is always good' before heading off to cook a traditional Agen dish of Rabbit with Agen prunes in the Gascon kitchen of American cookery writer, Kate Hill. After a few more glasses of 'vin' he enjoyed a more virtuous treat - the first melon of the season in Quercy. The famous Gascon dish Poule au pot completed the journey for another week.

Cooking rabbit

Rabbit is not always a popular ingredient in Britain. Some people are squeamish about eating it and can't seem to get the image of a fluffy bunny out of their heads. But a good quality farmed or wild rabbit can make a wonderfully comforting dish with a flavour that's a little stronger than chicken but not as intense as game. "I imagine rabbit would be far more popular in Britain if we had access to the quality of farmed rabbit that the French do," said Rick Stein.

Rabbit is at its best from September to November. It's also compatible with other game that is coming into season around this time. Cook them together in a casserole, pie or terrine.

Rabbit can be cooked in much the same way as chicken, and many chicken recipes can be adapted for rabbit. It goes particularly well with prunes - try Rick Stein's recipe below - and intense flavours such as mustard, garlic, herbs, wine and bacon are all good flavours for rabbit recipes. For a comforting dish try roasting or stewing the meat, or dust in flour and fry gently. Use the cooked meat to fill a pie with a white sauce and some root vegetables. It also makes a fantastic rough textured terrine. You may want to mix it with other game such as pheasant or diced pork or ham. And don't discard the rabbit livers. They're a tasty morsel that can be added to a stew for extra flavour. You can always remove them before serving if you have fussy eaters!

Recipes from French Odyssey

Rabbit with Agen prunes and polenta

This dish and other recipes cooked by Rick on the programme are featured in a book accompanying the series. Rick Stein's French Odyssey is published by BBC Books. RRP £20. ISBN 0563522135.

Try these other rabbit recipes from BBC Food: