Blanquette of rabbit

Rabbit 1093
Blanquette of rabbit
  • Serves: 0 People
  • Prep Time: 40 min
  • Cooking: 45 min
  • Difficulty: medium
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Blanquette of rabbit

Ingredients

Directions

  1. ### Cooking ###
  2. In a casserole, put the pieces of rabbit and cover them with cold water.
  3. Bring to a boil and foam.
  4. Peel the onion and prick it with the cloves, peel the carrots and cut them into pieces.
  5. Add the onion, carrot pieces and the bouquet garni to the rabbit.
  6. Salt, pepper, cover and let simmer for 30 minutes. low heat.
  7. Meanwhile, melt 0.7 oz. butter in a frying pan, put in it to cook the mushrooms cleaned.
  8. Remove them, add 0.7 oz. butter in the pan and put the onions with 1/2 cup. of broth.
  9. Then let it simmer until the onions are iced but not colored.
  10. When the rabbit is cooked, remove the pieces of meat and the carrots, filter the broth.
  11. In a saucepan, melt the remaining butter, pour in the flour and cook for 2 minutes. turning constantly, pour the broth little by little.
  12. Fragrance with the nutmeg and allow to thicken while continuing to turn for 10 minutes.
  13. Check the seasoning.
  14. In a bowl, mix the cream and the egg yolks.
  15. Off the heat, pour this mixture into the sauce while whisking.
  16. Warm the rabbit and vegetables in the sauce over low heat.
  17. Place in the warm serving dish and serve immediately.
  18. ### Wine pairing ###
  19. un Côtes du Rhône ou un Costières de Nîm

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  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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